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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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THIS preparation is similar to a canning recipe I do every fall. The result is a very tender, moist, fall-off-your-fork roast. For a one-pot meal, add unpeeled new potatoes and baby carrots. Ingredients:
1 boneless whole pork loin roast (4 to 5 pounds) |
3 medium apples, peeled and chopped |
2 medium tomatoes, seeded and chopped |
1 small onion, chopped |
2 tablespoons brown sugar |
2 tablespoons cider vinegar |
1 garlic clove, minced |
1/4 teaspoon ground mustard |
1/4 teaspoon minced fresh gingerroot |
dash salt |
Directions:
1. Place the roast on a rack in a shallow roasting pan. Add about 1 in. of water to the pan. In a small bowl, combine the remaining ingredients; press onto roast.
2. Bake, uncovered, at 350° for 1-1/4 to 1-3/4 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 12 servings.
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