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boneless pork loin
garlic, 1 sliced clove
3 tablespoons flour
1-teaspoon salt
1 teaspoon yellow mustard
dash pepper
garlic salt
Trim away all excess fat from a 5-lb pork roast and rub surface of it in cut side of a sliced clove of garlic or dust well in garlic salt. Make a past of 2
or 3 tablespoons flour, 1-teaspoon salt, 1 teaspoon yellow mustard and dash pepper and rub over roast. Position roast fast side up in roasting pan;
preferably on a rack to allow fat to drain off. Roast 325 degree F about 35 minutes per lb or till meat thermometer registers 165 degrees F internal
temperature.
During last 20 minutes of roasting cover top of roast in a mixture of 1-cup apple butter. Serve sliced to accommodate 8
garlic, 1 sliced clove
3 tablespoons flour
1-teaspoon salt
1 teaspoon yellow mustard
dash pepper
garlic salt
Trim away all excess fat from a 5-lb pork roast and rub surface of it in cut side of a sliced clove of garlic or dust well in garlic salt. Make a past of 2
or 3 tablespoons flour, 1-teaspoon salt, 1 teaspoon yellow mustard and dash pepper and rub over roast. Position roast fast side up in roasting pan;
preferably on a rack to allow fat to drain off. Roast 325 degree F about 35 minutes per lb or till meat thermometer registers 165 degrees F internal
temperature.
During last 20 minutes of roasting cover top of roast in a mixture of 1-cup apple butter. Serve sliced to accommodate 8
