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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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We live in the foothills of the Great Smoky Mountains and pork is a favorite here. I particularly like this recipe because it's prepared the day ahead and only needs to be reheated the next day. Ingredients:
1 boneless rolled pork loin roast (3-1/2 to 4 pounds) |
2 cups water, divided |
2 teaspoons salt, divided |
1 can (16 ounces) tomato puree |
1 tablespoon each brown sugar, vinegar and worcestershire sauce |
1 teaspoon browning sauce, optional |
1/4 teaspoon each pepper, ground mustard and hot pepper sauce |
sandwich buns, optional |
Directions:
1. Place roast in a heavy 5-qt. roaster or Dutch oven. Combine 1 cup water and 1 teaspoon salt; pour over meat. Cover and simmer for 2 hours. Drain, reserving 1 cup broth. Cool roast for 15 minutes. Cut into thin slices; place in an 11-in. x 7-in. baking dish.
2. In a small saucepan, combine tomato puree, sugar, vinegar, Worcestershire, browning sauce if desired, pepper, mustard, pepper sauce, remaining water and salt and reserved broth. Bring to a boil; cook and stir for 3 minutes. Pour over meat. Cover and refrigerate overnight, turning the meat once.
3. Remove from the refrigerator 30 minutes before reheating. Cover and bake at 350° for 1 hour. Serve on buns if desired. Yield: 10-12 servings.
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