Barbara, here's a real old recipe that we still love - it has a few shakes of tabasco, which can be reduced, but it really isn't spicy even with the 4 shakes - and this is wonderful with baked potatoes with goop over the top.
* Exported from MasterCook *
OVEN BARBECUED PORK ROAST
a Chef's Journey recipe
3 -5 lb. loin of pork roast
1 can tomato soup
1/3 cup onion, chopped
1/3 cup celery, thinly sliced
2 cloves garlic, minced
2 Tablespoons brown sugar
2 Tablespoons worcestershire sauce
2 Tablespoons lemon juice
2 teaspoons prepared mustard
4 drops tabasco sauce
Roast the loin of pork, uncovered in a 325 F. oven for 45 minutes.
While the pork is roasting, combine the sauce ingredients and after the 45 minutes spoon over the roast making sure the sauce goes between the partial slices.
Continue roasting, spooning the sauce over the meat two or three times until the pork reaches 145 F. or another 45-55 minutes.
Finish slicing through the roast for individual portions and spoon sauce over each slice.
Description:
"Cut partially through the loin roast between the ribs to allow the sauce to cover as much of the roast as possible. Baked potatoes go very well with this dish, spooning some of the sauce over the potatoes."
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Can't remember when I made this one, it's a [Email]C@H[/Email] recipe, I think.
Edited to add: I just went to the link
http://www.forums.cuisineathome.com/ubbt...;vc=1#Post34339 and I haven't made the following one, but it just sounded so good when Linda posted it.
* Exported from MasterCook *
ROASTED PORK LOIN WITH CHERRY STUFFING AND CHERRY PAN GRAVY
1 boneless pork loin -- approximately 2-1/2 pounds, butterflied
1 cup dried cherries -- chopped
1/2 cup dry white wine
2 tablespoons butter
1 cup chopped green onions (including white and green part)
1 cup finely chopped celery
1/4 cup chopped fresh Italian parsley
1/2 teaspoon dried thyme plus additional for top of roast
1/8 teaspoon ground allspice
salt and pepper to taste
3 cups dried bread cubes
1 egg -- slightly beaten
1 1/2 cups chicken broth
1 tablespoon cornstarch
1. In a small bowl, combine dried cherries and wine and allow cherries to marinate while gathering the remaining ingredients.
2. In a large skillet, melt the butter over medium heat.
3. Add the onions and celery and cook for 7-8 minutes, or until vegetables are tender.
4. Remove from heat.
5. Add 1/2 cup marinated cherries without the liquid, parsley, thyme and allspice to the onion mixture. Mix well.
6. Add salt and pepper to taste. Let cool.
7. When mixture is cool, add bread cubes and egg to onion mixture.
8. If stuffing appears dry, moisten with a little chicken broth or water.
9. On a flat board, lay out the pork loin, fat side down.
10. Spread stuffing evenly over pork loin
11. Roll up carefully and tie with butcher's twine.
12. Season surface of pork with salt and pepper and thyme to taste.
13. Place the pork loin, fat side down, in a roasting pan.
14. Roast in a 425 degree preheated oven for 10 minutes.
15. Turn over at 10 minutes and roast for 10 more on other side.
16. Reduce oven temp to 350 degrees and roast for 1 hour 15 minutes, or, until an internal temperature of 165 degrees is reached.
17. Transfer roast to a carving board and allow to sit for 15 minutes prior to carving.
18. While waiting, prepare the pan gravy. Add 1 cup chicken broth to the remaining marinated cherries.
19. Pour cherry mixture into roasting pan.
20. Bring to a boil, stirring, to loosen pan drippings.
21. Dissolve cornstarch in remaining 1/2 cup of chicken broth for a slurry.
22. Add the slurry to pan, stirring constantly until gravy returns to a boil and thickens.
23. Cook for 2 minutes.
24. Serve over sliced pork loin.
S(Internet Address):
"http://www.forums.cuisineathome.com/ubbthreads/showflat.php?Cat=0&Number=34339&page=0&vc=1#Post34339"
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