Loin Of Pork, Kentish Recipe
Ingredients
1/2 cup (125 mL) sherry
1/4 cup (60 mL) brown sugar
Grated rind of one orange
1/3 cup (80 mL) orange juice
1 tsp (5 mL) prepared horseradish
1 tsp (5 mL) prepared mustard
1 4-lb (2 kg) loin of pork
Directions
Place the first 6 ingredients in a 4-cup (1 L) microwave-safe bowl.
Microwave 3 minutes at HIGH.
Place the roast in a 9 x 12-inch (23 x 30 cm) glass or ceramic dish, with bones in the bottom.
Pour the hot mixture over all.
Place a rack in the oven ceramic tray with a plate underneath.
Insert the temperature probe into the roast and plug it in the oven.
Touch the PORK setting and start the oven.
The oven will decide as to the time.
When the meat is cooked, remove from dish.
Add 1/3 cup (80 mL) cold water to the cooking juice, stir well.
Heat at HIGH 1 minute 30 seconds.
Microwave 3 minutes at HIGH.
Place the roast in a 9 x 12-inch (23 x 30 cm) glass or ceramic dish, with bones in the bottom.
Pour the hot mixture over all.
Place a rack in the oven ceramic tray with a plate underneath.
Insert the temperature probe into the roast and plug it in the oven.
Touch the PORK setting and start the oven.
The oven will decide as to the time.
When the meat is cooked, remove from dish.
Add 1/3 cup (80 mL) cold water to the cooking juice, stir well.
Heat at HIGH 1 minute 30 seconds.
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