Roast loin of pork (#18)

Yield: 4 to 5 serve

Measure Ingredient
4 teaspoons Soy sauce
1 teaspoon Sugar
1 teaspoon Cracked black pepper
½ teaspoon Salt
1 each Boneless loin of pork, tied
\N \N . about 2 pounds*

* Have the butcher bone out a 3½-pound pork loin, trimming, cracking and saving the bones, to yield a 2-pound boneless roast, tied. Place the bones in a shallow casserole to act as a "cradle" for the loin as it roasts. Otherwise, make a "bed" of celery tops and sliced carrots.

1. Heat oven to 325 degrees F. 2. In a small bowl, stir the soy sauce, sugar, pepper, and salt.

Pour this mixture over the loin and rub it in.

3. Place the loin, fat side up, on the bones, vegetables (see above), or on a small rack in a baking dish. Roast, uncovered, 1 hour and 45 minutes. Add a few tablespoons water if the bottom of the pan is dry. The pork should be cooked to an internal temperature of 155 degrees F. It will continue cooking after it is removed from the oven. Remove from the oven when it reaches just under 155 degrees F.

4. Cover and let stand 5 minutes.

5. Slice the loin and serve (with the bones if you have them).

From "Woman's Day: The Only 25 Recipes You'll Ever Need," by Sidney Burstein, ISBN 0-385-41179-0, 1990.

keyed by iris grayson

Submitted By IRIS GRAYSON On 05-11-95

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