Recipe - Barbecued Pork Loin (Prep

32 pound PORK ROAST LOIN FZ
1 tablespoon PEPPER BLACK 1 LB CN
6 tablespoon SALT TABLE 5LB
2 ga

PAN: 18 BY 24INCH 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 One half 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. A25.

Recipe Number: L09701

SERVING SIZE: 2 SLICES P

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.