- 41. FRUIT-STUFFED LOIN OF PORK
- Preheat oven to 350 degrees. Using handle of a wooden spoon, push the dried fruits into the pocket of the roast, alternating prunes and apricots. Cut ...
Ingredients: 9 (apricots .. garlic .. molasses .. prunes .. thyme ...)
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- 42. FRUIT-STUFFED LOIN OF PORK
- Preheat oven to 350 degrees. Using the handle of a wooden spoon, push the dried fruits into the pocket in the roast, alternating prunes and apricots. ...
Ingredients: 10 (approx. .. clove .. molasses .. thyme ...)
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- 43. PORK LOIN AND GRAVY
- Slice pork loin in 1/4 to 1/2 ... stirring until smooth. Serve hot.
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- 44. ROAST LOIN OF PORK
- Have meat at room temperature. Wipe dry. Place fat side up on rack in roasting pan. Combine seasonings; sprinkle over roast. Bake at 325 degrees, ...
Ingredients: 4 (rosemary .. salt ...)
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- 45. SMOKED LOIN OF PORK
- Place meat in shallow roasting pan; sprinkle with pepper; add onion. Pour hot water over meat. Roast in a hot oven (400 degrees) 30 minutes. Pour ...
Ingredients: 6 (pork ...)
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- 46. BONELESS PORK LOIN ROAST
- Roast meat at 325 degrees for 2 1/2 to 3 hours. Let stand 20 minutes before slicing into serving dish. Pour sauce over meat and return to oven 10 to ...
Ingredients: 6 (cinnamon .. juice .. onion .. sauce ...)
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- 47. GREEN ADABO OF PORK LOIN
- Put meat in pan with water. Cook 1 1/2 hours; drain, put in pot or crockpot. Combine in blender everything else with 1 cup ater. Season to taste. ...
Ingredients: 9 (cubes .. juice .. lettuce .. seeds ...)
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- 48. ROAST LOIN OF PORK
- Place roast on a rack in a shallow baking pan. Combine remaining ingredients and rub over surface of roast. Insert a meat thermometer. Roast at 350 ...
Ingredients: 4 (leaves .. mustard .. salt ...)
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- 49. PORK LOIN CENTER ROAST
- Choose a 4 to 5 pound pork loin roast. At the grocery, ... for gravy. Season to taste.
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- 50. BRITT'S LOIN OF PORK WITH PRUNES
- Insert prunes deep into meat. Rub meat with seasonings and tie into shape with string. Place a meat thermometer in thickest part of meat. Thermometer ...
Ingredients: 8 (bouillon .. flour .. juice .. optional .. pork ...)
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