Sweet-pungent pork loin
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Sweet-pungent pork loin
  Pork  
Last updated 6/12/2012 1:25:57 AM. Recipe ID 60129. Report a problem with this recipe.
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      Title: Sweet-pungent pork loin
 Categories: Pork
      Yield: 12 Servings
 
      3    Garlic clove; crushed
      6 T  Soy sauce
    1/2 c  Catsup
    1/4 c  Lemon juice
    1/2 ts Pepper
      1    Pork loin roast, 12 rib
      2    Garlic clove; slivered
     18    Cloves, whole
      2 c  Apricot preserves
      6    Crab apples, spiced
           Dill, fresh
 
  Day before: In bowl, combine crushed garlic cloves, soy sauce,
  catchup, lemon juice and pepper. Then make 2" slash between every two
  rib bones on roast. Make 12 small gashes along meaty side of roast
  below rib bones; insert sliver of garlic in each. Stud the surface
  with whole cloves. Place pork roast, meat side down, in 13x9x2"
  baking dish; pour soy sauce marinade over it; cover with foil;
  refrigerate until 3 hr. before serving. On the day, 3 hours before
  serving: Start heating oven to 325-F. Lift pork from marinade. Place,
  with rib bones up, in shallow roasting pan; baste with marinade. Wrap
  tips of rib bones with a strip of foil. Insert meat thermometer into
  thick part of roast, away from fat or bone. Roast about 2 hours, or
  until thermometer reaches 170-F; then remove from oven. Meanwhile,
  heat apricot preserves till melted. Brush 1/2 cup over meaty side of
  pork, keeping rest warm over low heat. Then continue roasting pork 20
  to 30 min., or till thermometer reads 185-F. Place roast on large
  platter, and remove foil. Between every two bone tips, anchor a
  spiced crab apple, securing it with a toothpick if necessary. Garnish
  with dill. Arrange rest of apricot preserves in bowl to be passed at
  table. Serve with Rice and Corn Medley heaped around front and sides
  of roast.
  




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Recipe ID 60129 (Apr 03, 2005)

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