Mar. 18th, 2013

nverland: (Monthly-March)
[personal profile] nverland
Harpy Eagle

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Pork Roast with Plum Sauce

2 Tbs (30 ml) butter
4 lb (1.8 Kg) boneless pork loin roast, trimmed of excess fat
3-6 cloves garlic, finely chopped
1 cup (250 ml) dry sherry or chicken stock
2 Tbs (30 ml) Worcestershire sauce
1 Tbs (15 ml) ground mustard
1 tsp (5 ml) dried thyme
1 tsp (5 ml) ground ginger
Salt and freshly ground pepper to taste
1/2 cup (125 ml) plum jelly or jam

Heat the butter in a skillet over moderate heat and brown the pork on all sides. Transfer to a slow cooker. Mix the remaining ingredients except the plum jelly and pour over the pork. Cook covered on low until the pork is tender, 7 to 9 hours. Transfer the pork to a serving platter and skim off and discard the fat from the pork juices. Stir the jelly into the juices and cook on high for 15 minutes. Slice the pork and spoon the sauce on top. Serves 8 to 12.

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