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Sherried Roast Pork Recipe

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

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
5 lb pork loin
1/2 cup sherry wine
1/2 cup packed brown sugar
1 T grated orange rind
1/3 cup orange juice
1 tsp bottled horseradish
1 tsp prepared mustard

Directions:
Directions:
Preheat oven to 325

Have meat cutter loosen backbone so roast will be easier to carve.

Place pork loin with ribs down in a shallow roasting pan.

Combine sherry, sugar, orange rind and juice, horseradish and mustard in a saucepan; bring to a boil. Pour sauce over pork and roast uncovered for 40 minutes per pound, or about 3-1/3 hours for a 5-lb loin, basting often during the first 2 hours. Meat thermometer will register 185.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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