"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pork Roast Recipe

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This recipe for Pork Roast, by , is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nina Hebbard
Added: Saturday, February 14, 2009


1 (4 to 6 lb.) pork loin, boned, rolled and tied
2 T. dry mustard
2 tsp. thyme
2 cloves garlic, minced
1 tsp. ginger
1/2 c. soy sauce
1/2 c. broth

Place meat in large plastic bag. Combine mustard, thyme, garlic, ginger, broth and soy sauce. Blend well. Pour marinade over roast. Marinate in refrigerator 1 to 2 days, turning occasionally. Place meat in shallow pan. Bake uncovered, at 350 degrees, allowing 30 minutes per pound. Baste often with marinade. Serve with apricot sauce.
Apricot Sauce:
1 (10 oz.) jar apricot preserves
1 T. soy sauce
Combine sauce ingredients in small saucepan. Heat slowly until preserves are melted. Serve warm..




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