Roast Loin of Pork

Ingredients

• a five-pound loin of pork
• sprinkle with salt
• pepper
• powdered sage
• dredge with flour
• Place in dripping pan
• surround with some of the fat cut in small cubes
• Set to cook in a moderate oven for four hours

Method

1. 1

   Wipe the loin of pork, sprinkle with salt, pepper, powdered sage, and dredge with flour.

2. 2

   Place in a dripping pan, surround with fat cut in small cubes.

3. 3

   Cook in a moderate oven for four hours, basting every ten minutes for the first half hour and then every fifteen minutes.

4. 4

   Remove to serving platter, surround with Apple Rings and make gravy.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 78. The excerpt below is the record exactly as published.

ROAST LOIN OF PORK Wipe a five-pound loin of pork (little pig if possible); sprinkle with salt, pepper, powdered sage and dredge with flour. Place in dripping pan, surround with some of the fat cut in small cubes. Set to cook in a moderate oven for four hours

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