Yield: 1 Servings
|1||Pork loin roast; (4 lb.)|
|¼ cup||Currant jelly|
|1 teaspoon||Dry mustard|
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