2 to 2 1/2 lb. fresh pork loin bone in

BASTING SAUCE:

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

For basting sauce: Saute onion and celery in butter until soft. Add tomato puree, vinegar and molasses. Blend well. Place meat on a roasting rack in pan. Brush with part of sauce. Bake at 350 degrees for about 1 1/2 hours or until pork is tender and juices run clean 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.

Extra celery may be added to pan when cooking pork; celery gives it a tangy flavor. Good served with corn on the cob, string beans with red pepper or steamed broccoli.