 |
|
|
|
|
|
| |
Meats & Seafood -
Polynesian Pork Loin
|
| INGREDIENTS |
- 1 teaspoon salt, divided
-
1/2 teaspoon pepper
-
1 (4-pound) boneless pork loin roast
-
1 cup water
-
1 cup crushed pineapple in juice, undrained
-
2/3 cup tomato paste
-
1/2 cup packed brown sugar
-
2 tablespoons diced onion
-
2 tablespoons diced green pepper
-
2 tablespoons cider vinegar
-
1 teaspoon ground ginger
|
| INSTRUCTIONS |
Rub 1/2 teaspoon salt and pepper over roast. Place on a rack in a shallow roasting pan. Bake uncovered at 350º for one hour.
Meanwhile, in a small saucepan, combine water, pineapple, tomato paste, brown sugar, onion, green pepper, vinegar, ginger, and remaining salt; bring to a boil. Reduce heat; simmer uncovered until slightly thickened, stirring occasionally. Reserve 11/4 cups sauce; set aside.
Pour remaining sauce over roast; bake 11/2 to 2 hours longer or until a meat thermometer reads 155º, basting occasionally. Let stand for 10-15 minutes before slicing for the juices to redistribute and the temperature to rise to 160 degrees. Serve with remaining sauce.
Yield: 10 servings.
Irene Greer
Jamestown
Fentress Farmers Cooperative
T
Pork Chop Casserole
6 pork chops
6 medium potatoes, peeled and sliced
1 (101/2-ounce) can French onion soup
1 (11-ounce) can Cheddar cheese soup
Line an oblong dish or broiler pan with pork chops. Slice and place potatoes over pork chops. Pour onion soup over top,and then cover with cheese soup. Bake at 400º for one hour or until potatoes and meat are done. |
| |
|
|
|
|
|
|
|
|
|
|
|
|