"Food is our common ground, a universal experience." - James Beard

Sunday, December 13, 2009

Pork Roast with Jezebel Sauce

This is one of my favorite things that Kent makes. It has a great spicy sauce to put on the roast and always reminds me of Christmas time. If you need a main dish for a Holiday party, this works really well. It's very easy to double. It can also work well as an appetizer if you cut the pork into small medallions.

Pork Roast
6 tablespoons hot sauce
6 tablespoons Worcestershire sauce
2 tablespoons garlic salt
2 tablespoons pepper
1 (3- to 4-pound) boneless pork loin

Garnishes: paprika, fresh parsley sprigs, cracked black pepper

Stir together hot sauce and Worcestershire sauce; set aside.
Combine garlic salt and pepper.
Place pork in a lightly greased roasting pan. Brush all sides of pork loin with sauce mixture; sprinkle with garlic salt mixture.
Bake at 325° for 2 hours or until a meat thermometer inserted in thickest portion registers 160°, shielding with aluminum foil the last 30 minutes. Let stand, covered, 15 minutes. Cut into slices. Serve with Jezebel Sauce; garnish if desired.

Jezebel Sauce
1 (18-ounce) jar apple jelly
1 (18-ounce) jar apricot-pineapple preserves
1/4 cup dry mustard
2 tablespoons pepper
3 tablespoons prepared horseradish

Stir together all ingredients; serve with pork.

(This recipe comes from Southern Living.)

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