Barbecued Pork Loin (Prep

Barbecued Pork Loin (Prep Ingredients

32 lb PORK ROAST LOIN FZ	6 tb SALT TABLE 5LB
1 tb PEPPER BLACK 1 LB CN	2 ga -

Instructions for Barbecued Pork Loin (Prep

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 1. RUB EACH ROAST WITH MIXTURE OF SALT AND PEPPER. 2. PLACE IN PANS. DO NOT ADD WATER. DO NOT COVER. 3. BAKE 1 1/2 TO 2 HOURS, DEPENDING ON SIZE OF ROASTS. DRAIN OR SKIM OF EXCESS FAT. SET ROASTS ASIDE FOR USE IN STEP 6. 4. POUR 2 CUPS PREPARED BARBECUE SAUCE OVER EACH ROAST; COVER PANS. RESERVE REMAINING SAUCE FOR BASTING. 5. BAKE 1 HOUR; UNCOVER ROASTS; BASTE; CONTINUE TO COOK APPROXIMATELY 30 MINUTES OR UNTIL MEAT THERMOMETER INSERTED IN MEAT REGISTERS 170 F. 6. LET ROASTS STAND 20 MINUTES. REMOVE STRINGS AND NETTING BEFORE SLICING. DRAIN SAUCE; REMOVE EXCESS FAT. 7. SLICE PORK; SERVE WITH REMAINING SAUCE. NOTE: 1. IN STEP 1, 58 LB PORK LOIN, BLADES, MAY BE USED. 2. OTHER TYPES AND SIZES OF PANS MAY BE USED. SEE RECIPE NO. A-25. Recipe Number: L09701 SERVING SIZE: 2 SLICES P From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PorkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Pork

Salt

for flavor and categorization

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