"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork at it Peak Recipe

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This recipe for Pork at it Peak, by , is from The Nelson Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Nelson
Added: Sunday, February 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup white wine
1/4 cup vegetable oil
6 Tbsp. Dijon mustard
1/4 cup chopped mushrooms
2 Tbsp. soy sauce
2 Tbsp. fresh lemon juice
2 Tbsp. minced onion
2 Tbsp. butter
1/2 tsp. celery seed
1/2 tsp. salt
1/2 tsp pepper
1-5lb. pork loin roast

Directions:
Directions:
In large bowl, mix together all marinade ingredients. Place pork roasting baking pan and pour marinade over meat. Cover and refrigerate 24 hours, turning occasionally.
Drain and reserve marinade.Roast at 350 for 2 1/2 hours or to an internal temperature of155-160 Baste frequently with reserved marinade during last 30 minutes of roasting time.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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