Sweet-pungent pork loin

6 servings

Ingredients

Quantity Ingredient
6 pounds Boneless pork loin roast
3 larges Cloves garlic,crushed
6 tablespoons Soy sauce
½ cup Catsup
¼ cup Lemon juice
½ teaspoon Pepper
2 Cloves garlic, cut into 6 slivers each
18 Whole cloves
2 cups Apricot preserves
Spiced crab apples

Directions

The day before serving, combine crushed garlic, soy sauce, catsup, lemon juice, and pepper to use as a marinade. With a sharp knife make 12 small cuts (about ½ inch deep) in the fat surface of roast.

Insert slivers of garlic. Stud the remaining fat surface with whole cloves. Place pork roast in a 13x9x2-inch baking dish and cover with the marinade. Cover dish with foil and refrigerate until approximately 3 hours prior to serving. Preheat oven to 325 degrees.

Remove roast from marinade and place on rack (fat side up) in a shallow open roasting pan. Cook 1½ hours. Heat apricot preserves until melted. Remove roast from oven and brush on ½ cup heated preserves. Return pork to oven and continue roasting 20 to 30 minutes. Remove from oven. Transfer to large platter. Garnish with spiced crab apples and serve with remaining preserve sauce. Serves 6 generously. BON APETIT !

Submitted By MICHAEL ORCHEKOWSKI On 08-03-95

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