Email to Verla Monge      

Recipe Categories: Mrs_Chef's HOME PAGEAPPETIZERS Bars BBQ BEVERAGES BirthdayParty Biscuits BREAD BREAKFAST Brownies CAKESandPIES CANDY CanningandFreezing CASSEROLES Cheesecakes ChristmasCakes ChristmasCookies CoffeeCakes COOKIES CROCKPOT DESSERTS DIABETIC DinnerPartyMenu39s EasterDinner EmerilLagasse FISHandSEAFOOD FRUIT Gina39sRecipes IceCream JAMSandJELLIES JarMixesforGifts JelloSalad LowCarb MARINADES MEATS Muffina PASTA PastaRiceSalads PASTRIES PicnicFoods Pies PIZZA PorkRecipes POULTRY QuickBreads RecipestoTry-Desserts Relishes RICE SALADandDRESSING Salads SANDWICHES SAUCES Scones SNACKS SOUPSandSTEWS SummerSalads Thanksgiving VEGETABLES WeightWatchers YeastRolls

Pork Loin




Source of Recipe


Charleston Repeats Cookbook


Recipe Introduction


This was delicious


List of Ingredients




1 pork loin 3 to 4 lbs
2 cloves garlic, minced
2 tsp. salt
1 tsp sage
1/2 tsp pepper
1/2 tsp nutmeg
2 onions sliced
2 carrots, sliced
1 c. water
1 jar current jelly
1 tsp dry mustard

Recipe



Mix the garlic, salt, sage, pepper, and nutmeg and rub into meat.
Place meat into a roasting

pan and add carrots and onions and water
Bake at 325 for 1 hour, uncovered. Take out and cut fat into criss-cross pattern.

Spread top with current jelly mixed with 1 tsp dry mustard. Cook 1 hour more, uncovered.


I used onion garlic jam for topping instead of the current jelly. I also used white wine instead of water.