Polish baked pork loin
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Polish baked pork loin
  Polish    Pork  
Last updated 6/12/2012 1:18:26 AM. Recipe ID 49293. Report a problem with this recipe.
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      Title: Polish baked pork loin
 Categories: Pork
      Yield: 6 Servings
 
      2 tb My seasoning (follows)
      4 lb Bone-in or boneless pork-loi
           -n roast
           Flour, all purpose
      3 tb Vegetable oil
      2    Med onions; chopped
      3    Granny smith apples*
      1 c  Apple juice
      3 tb Brown sugar
      1 ts Ground ginger
 
  * Peeled, shredded or sliced thin THIS IS AN EXCELLANT PORK ROAST
  (PIECZONA POLEDWICA WIEPRZOWA)     Pat roast dry. Cover with My
  Seasoning. Let stand 15 minutes. Sprinkle roast with flour until
  evenly coated. Preheat oven to 325F. degrees (165C). Heat oil in a
  large skillet. Add roast; cook over medium-high heat until browned on
  all sides. Place browned roast in a deep baking dish.  Add onions to
  skillet cooking juices; saute' over medium heat until tender. Remove
  from heat. Stir apples into onions, add brown sugar and ginger; spoon
  mixture over roast. Add water to the bottom of baking dish.  Cook,
  uncovered 2 to 2-1/2 hours or until tender. Baste every 20 minutes,
  adding enough water to make sure at least 1 cup cooking juices
  remains in baking dish throughout cooking time. When done, remove
  meat and strain cooking juices. Slice meat and serve hot with side
  dish of strained juices. CROCKPOT: Layer apples and onions mixture on
  bottom of crock-pot. Add roast.  Mix apple juice or water (use only
  1/4 cup) with brown sugar and ginger. Spoon over top surface of
  roast, moistening well. Cover and cook on low setting 8-10 hours or
  until done. NOTE: For Crock-Pot use only 1/4 cup liquid. My
  Seasoning: 1 part garlic powder, 1 part onion powder, and one half
  part ground pepper. Mix well before adding to recipe.
 




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Recipe ID 49293 (Apr 03, 2005)

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