Recipe - Roast Pork Wmustard Sauce

1 Pork Loin; Boneless

MARINADE
2 tablespoon Dijon Mustard
2 tablespoon Curry Powder
2 tablespoon Tarragon Leaves; Dried
1 One half cup Orange Juice

DRESSING
One half cup Mango Chutney
Parsley; Chopped

From: Joel Ehrlich Joel.Ehrlich@SALATA.COM

Date: Mon, 12 Aug 1996 08:25:35 0800
Preheat the oven to 325 degrees. Place the pork in a large glass,
stainless steel or ceramic bowl (Do NOT use an Aluminum Bowl). Combine the
mustard, curry powder, tarragon leaves and orange juice. Pour the mixture
over the pork. Turn the meat to thoroughly cover all sides. Cover. Marinate
at room temperature for 1 hour or refrigerated for 24 hours. Remove the
roast from the marinade and place in roasting pan. Place a meat thermometer
in the center of the meat. Roast until the thermometer indicates 170
degrees (about 1 hour). Baste the meat with the marinade while it is baking
(you should use all the marinade by the time the roast is done). Remove the
fat from the juices in the pan. Stir the chutney into the pan juices and
spoon over the meat. Cut the meat into even slices and spoon the pan juices
over each slice. Garnish with parsley.

EATL Digest 12 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.