Cuban chineese roast loin of pork
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5.00 | pounds | Boneless pork loin; trimmed |
| 1.00 | Beer | |
| Salt; to taste | ||
| Freshly-ground black pepper - to taste | ||
| ¼ | cup | Orange juice |
| ¼ | cup | Honey |
| 3.00 | tablespoon | Soy sauce |
| 3.00 | tablespoon | Sherry |
| 2.00 | tablespoon | Hoisin sauce |
| ¼ | cup | Cooked black beans; mashed with a fork |
| 2.00 | tablespoon | Five spice powder |
| 4.00 | Garlic cloves; finely chopped | |
| 4.00 | Mandarin oranges or tangerines -- peel, pith re | |
| ; and cut in supremes | ||
| ½ | small | Watercress; coarse stems removed |
Directions
Recipe by: Susan Feniger and Mary Sue Milliken Preheat the oven to 425 degrees.
Place the pork loin on a rack over a roasting pan and fill the bottom wi
In a mixing bowl, combine the orange juice, honey, soy sauce, sherry, ho
This recipe yields 6 to 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6243 broadcast 02-06-1997) Downloaded from their Web-Site - Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.
02-13-1997