2 to 2 1/2 lb. fresh pork loin (bone-in)

Basting Sauce:

1/2 c. chopped onion
1/2 c. chopped celery
2 tbsp. butter
3 tbsp. tomato puree
2 tbsp. cider vinegar
2 tbsp. molasses

For basting sauce, sauté onions and celery in the butter until soft. Add tomato puree, vinegar and molasses. Blend well.

Place meat on a roasting rack in pan. Brush with part of the sauce.

Bake at 350°F for about 1 1/2 hours or until pork is tender and juices run clear when pierced with a fork. Do brush the pork from time to time during cooking for best flavor. Cooking time depends on thickness of meat.

Tips: You may add more sliced celery to pan when cooking the pork if desired. Celery gives it a tangy flavor.

Makes 4 servings.