Spanish Roast Loin of Pork

Ingredients

• 1, cup minced green pepper
• 1% cup brown sugar, packed
• 1% teaspoon salt
• 1 clove of garlic minced
• 1% cup salad oil
• 2 8 oz. cans tomato sauce
• 1 cup seedless raisins
• 2 cups cooked rice
• 1 cup hot water
• 3 lb. loin of pork
• 1 tablespoon chili powder
• 1% cup ripe olives, sliced

Method

1. 1

   Sauté green pepper, onion, and garlic in oil until tender.

2. 2

   Add tomato sauce and hot water; bring to a boil.

3. 3

   Combine chili, sugar, salt, and water; add olives and raisins to sauce; boil for 4 minutes.

4. 4

   Stuff pork with rice mixture.

5. 5

   Cook covered in Dutch oven at 350°F for 1 hour.

6. 6

   Pour remaining sauce over roast and cook uncovered for 1 hour.

Nutrition per serving

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 7. The excerpt below is the record exactly as published.

Spanish Roast Loin of Pork 1, cup minced green pepper 1% cup brown sugar, packed 1% cup minced onion 1% teaspoon salt 1 clove of garlic minced % cup ripe olives, sliced 1% cup salad oil 1 cup seedless raisins 2 8 oz. cans tomato sauce 2 cups cooked rice 1 cup hot water 3 lb. loin of pork 1 tablespoon chili powder

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