Pork Loin Roast

Ingredients

• Have bone cut at market but not through meat about 1 inch or between each rib.
• Y2 euP water
• 2 level tablespoons vinegar
• 1 level tablespoon sugar
• 1 level tablespoon butter
• 1 level tablespoon mustard

Method

1. 1

   Bake meat in oven and baste with the following mixture at regular intervals.

2. 2

   After meat is done, slice through the meat and lay chops flat in pan and pour remainder sauce over chops and brown.

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 50. The excerpt below is the record exactly as published.

PORK LOIN ROAST Have bone cut at market but not through meat about 1 inch or between each rib. Bake meat in oven and at regular intervale baste with the following: Y2 euP water 2 level tablespoons vinegar 1 level tablespoon sugar 1 level tablespoon butter 1 level tablespoon mustard

Cook this with the app: pantry check, scaling, and the assistant.