Pork loin supreme

Yield: 1 Servings

Measure Ingredient
2 Cloves garlic
2 teaspoons Salt
1 teaspoon Sage
½ teaspoon Pepper
½ teaspoon Nutmeg
1 Pork loin roast; (4 lb.)
2 Onions
2 Carrots
1 cup Water
¼ cup Currant jelly
1 teaspoon Dry mustard
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

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