What's on the menu for everyone today??
I'm doing an old pork roast recipe I used to do in the 60s. Don't know why it popped into my head, but now I'm craving it.
Here's the recipe -
PORK - OVEN BARBECUED PORK ROAST*****
I don't cook pork this long anymore; I pull it at ~135° and start saucing it at ~115°
Started making this in the 60s and we all love it. It's the one that makes such a mess in the oven.
3 -5 lb loin of pork roast
1 can tomato soup
1/3 cup onion, chopped
1/3 cup celery, thinly sliced
2 cloves garlic, minced
2 Tbs brown sugar
2 Tbs worcestershire sauce
2 Tbs lemon juice
2 tsp prepared mustard
4 drops tabasco sauce
1. Roast the loin of pork, uncovered in a 325 F. oven for 45 minutes.
2. While the pork is roasting, combine the sauce ingredients and after the 45 minutes spoon over the roast making sure the sauce goes between the partial slices.
3. Continue roasting, spooning the sauce over the meat two or three times until the pork reaches 145 F. or another 45-55 minutes.
4. Finish slicing through the roast for individual portions and spoon sauce over each slice.
Author Notes
"Cut partially through the loin roast between the ribs to allow the sauce to cover as much of the roast as possible. Baked potatoes go very well with this dish, spooning some of the sauce over the potatoes."
I'm doing an old pork roast recipe I used to do in the 60s. Don't know why it popped into my head, but now I'm craving it.
Here's the recipe -
PORK - OVEN BARBECUED PORK ROAST*****
I don't cook pork this long anymore; I pull it at ~135° and start saucing it at ~115°
Started making this in the 60s and we all love it. It's the one that makes such a mess in the oven.
3 -5 lb loin of pork roast
1 can tomato soup
1/3 cup onion, chopped
1/3 cup celery, thinly sliced
2 cloves garlic, minced
2 Tbs brown sugar
2 Tbs worcestershire sauce
2 Tbs lemon juice
2 tsp prepared mustard
4 drops tabasco sauce
1. Roast the loin of pork, uncovered in a 325 F. oven for 45 minutes.
2. While the pork is roasting, combine the sauce ingredients and after the 45 minutes spoon over the roast making sure the sauce goes between the partial slices.
3. Continue roasting, spooning the sauce over the meat two or three times until the pork reaches 145 F. or another 45-55 minutes.
4. Finish slicing through the roast for individual portions and spoon sauce over each slice.
Author Notes
"Cut partially through the loin roast between the ribs to allow the sauce to cover as much of the roast as possible. Baked potatoes go very well with this dish, spooning some of the sauce over the potatoes."
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
