Yield: 1 Servings
Measure | Ingredient |
---|---|
2 \N | Cloves garlic |
2 teaspoons | Salt |
1 teaspoon | Sage |
½ teaspoon | Pepper |
½ teaspoon | Nutmeg |
1 \N | Pork loin roast; (4 lb.) |
2 \N | Onions |
2 \N | Carrots |
1 cup | Water |
¼ cup | Currant jelly |
1 teaspoon | Dry mustard |
\N \N | Whole cloves |
Mash the garlic in a bowl with salt, sage, pepper and nutmeg. Rub into roast. Slice the onions, carrots and place in a shallow roasting pan. Place the roast, fat side up, on vegetables and pour water into pan. Roast in 325 degrees oven for 1 hour and 30 minutes. Remove roast from oven and score the fat in crisscross pattern. Combine the jelly and mustard and spread over roast. Stud with cloves and roast for 1 hour longer. Makes 6 servings.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Mar 22, 1998