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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pork Loin Roast with Hot Cherry Peppers Recipe

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This recipe for Pork Loin Roast with Hot Cherry Peppers is from Heavenly Recipes - Created in Support of the 2008 American Cancer Society DeLand Relay For Life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Caramelized Garlic
Pork Spice Blend
3 ½ lb boneless pork loin roast
1 cup chicken broth
1 head caramelized garlic
½ cup steak sauce
¼ cup pork spice blend
12 hot cherry peppers
2 Tbsp. cider vinegar
¼ cup raisins
Directions:
Directions:
Rub port loin with caramelized garlic and pork spice blend; cover refrigerate overnight. Heat grill to medium. On grill, cook pork loin to lightly brown on all sides.. Move to lower temperature and cook 30 minutes, turning every 10 minutes. Heat medium sauce pan on grill or side burner. Add vinegar, chicken broth, steak sauce, peppers (optional sweet bell or hot vinegar peppers), and raisins. Heat to boil, then lower to simmer. Place pork loin in pan, cover and cook slowly for 1 hour or until fully cooked. The internal. Temperature should be 160 degrees when checked with instant – read thermometer. Remove meat from pan; allow to cool 2- minutes. Slice and serve with sauce.

 

 

 

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