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

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

For basting sauce, saute 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 degrees for about 1 1/2 hours or until pork is tender and juices run clear when pierced with a fork. Do brush the pork with sauce from time to time during cooking for best flavor. Cooking time depends on thickness of meat. Good served with corn on the cob, string beans with red pepper or steamed broccoli. 4 servings.