Yield: 6 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Minced fresh ginger |
1 teaspoon | Minced garlic; (2 cloves) |
1 teaspoon | Dried leaf sage; crumbled |
¼ teaspoon | Salt |
5 pounds | Loin of pork |
⅓ cup | Apple jelly |
½ teaspoon | TABASCO pepper sauce |
2 mediums | Carrots; sliced |
2 mediums | Onions; sliced |
1¾ cup | Water; divided |
1 teaspoon | Browning and seasoning sauce |
Combine ginger, garlic, sage and salt; rub over pork. Place in shallow roasting pan. Roast in preheated 325øF. oven 1½ hours. Remove from oven; score meat in diamond pattern.
Combine jelly and Tabasco pepper sauce. Spread generously over roast.
Arrange carrots and onions around meat; add 1 cup water. Roast 1 hour longer or until meat thermometer registers 170øF.
Remove roast to serving platter; keep warm. Skim fat from dripping in pan; discard.
Puree vegetables and pan liquids in blender or food processor; return to roasting pan. Stir in remaining ¾ cup water and browning sauce; heat.
Serve with roast.
Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 8, 1998