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ROAST PORK LOIN WITH BROWN BETTY
DRESSING
 
1 loin of pork about 4 lb.
1 tsp. salt
1 tsp. powdered ginger
1/4 tsp. pepper
1 c. finely chopped onion
4 c. diced dry white bread
3 apples, pared, cored and diced
1 c. dry white wine
1/2 c. raisins, light or dark
2 tbsp. sugar
4 eggs
1 c. milk

Rub fat surface of roast with salt, ginger and pepper. Place fat side up in shallow roasting pan. Insert meat thermometer in thickest part of roast, avoiding bone and fat. Roast at 325 degrees for 1 hour.

Scatter onion around pork. Roast 30 minutes longer, or until onions are lightly browned. Combine bread cubes, apples, wine, raisins and sugar, stir into onions. Roast 30 minutes longer, stirring occasionally.

Beat eggs with milk. Remove roast from pan; combine egg mixture with apple mixture, mix well. Replace roast. Spoon apple mixture around roast. Roast 30 to 40 minutes longer or until roast is golden brown and meat thermometer registers 170 degrees.

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