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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My mother often served this recipe for Sunday dinner. The drippings make a delicious gravy. (Leftovers would be wonderful in the recipe below.) Ingredients:
1 boneless pork loin roast (2 pounds) |
1/4 teaspoon garlic salt |
1/4 teaspoon pepper |
1/4 cup chopped onion |
2 teaspoons butter |
1/4 cup plum jam |
3 tablespoons lemonade |
2 tablespoons chili sauce |
3/4 teaspoon soy sauce |
1/2 teaspoon prepared mustard |
1/4 teaspoon ground ginger |
gravy: |
1 tablespoon king arthur unbleached all-purpose flour |
1/4 cup water |
Directions:
1. Sprinkle roast with garlic salt and pepper. Place roast fat side up in a shallow roasting pan. In a skillet, saute onion in butter until tender; stir in the remaining ingredients. Stir until heated. Pour over roast.
2. Bake, uncovered, at 350° for 1 hour or until a meat thermometer reads 160°. Remove roast to a serving platter and keep warm. Let stand for 10 minutes.
3. Pour drippings and loosened brown bits into a bowl. Skim fat. In a small saucepan, combine flour and water until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast and serve with gravy. Yield: 6 servings.
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