"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
2 tablespoons flour 1-1/2 teaspoons salt 1 teaspoon dry mustard or caraway seed 1/2 teaspoon sugar 1/4 teaspoon black pepper 1/4 teaspoon ground sage 1 pork loin roast (4 to 5 pounds) or pork tenderloins TOPPING 1-1/2 cups applesauce 1/2 cup brown sugar 1/4 teaspoon cinnamon or allspice 1/4 teaspoon mace (optional) 1/4 teaspoon salt
Mix flour, salt, mustard, sugar, pepper and sage. Rub over surface of meat. Set meat fat side up in a roasting pan. Roast at 325 degrees for 1-1/2 hours. For topping, mix applesauce with brown sugar, cinnamon, mace and salt. Spread on top of meat. Roast about 45 minutes longer, or until done.
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