Recipe - Roast Loin Of Pork With Cider Glaze

1 Boneless pork loin, about 3
lb., trimmed of excess fat
2/3 cup Boiled cider (concentrated
apple flavoring, available
at specialty stores)
4 lg Garlic cloves, minced
2 teaspoon Powdered ginger
2 teaspoon Crumbled dried rosemary
One half teaspoon Salt
2 tablespoon Lemon juice
4 tablespoon Canola oil
One half cup White wine
1 cup Water

Place pork in small roasting pan. In small bowl, combine remaining
ingredients, except wine and water. Rub mixture over pork, cover, and
marinate for 30 min. Pour off and reserve cider mixture. Add wine to pan
and place in 500 degree oven. Roast 15 min. Reduce heat to
350 and roast about 30 min, basting occasionally with cider mixture,
until thermometer registers 145150 degrees. Remove from oven; transfer to
carving board and let rest 10 min. Place pan over medium heat. Add water
and scrape up caramelized bits, stirring until reduced slightly. Slice pork
(it should be pink in the center), drizzle with sauce, and serve
immediately.

Posted to FOODWINE Digest 21 Dec 96

From: Mike cyberh@HIC.NET

Date: Sun, 22 Dec 1996 19:13:29 0600