Barbecued Pork Loin (Prepared Sauce) Recipe

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   PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

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   1.

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   RUB EACH ROAST WITH Mix OF SALT AND PEPPER.

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   2.

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   PLACE IN PANS.

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   Don't Add in WATER.

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   Don't COVER.

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   3.

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   BAKE 1 1/2 TO 2 Hrs, DEPENDING ON SIZE OF ROASTS.

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    DRAIN Or possibly SKIM OF EXCESS FAT.

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    SET ROASTS ASIDE FOR USE IN STEP 6.

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    4.

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    POUR 2 C. PREPARED BARBECUE SAUCE OVER EACH ROAST; COVER PANS.

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    RESERVE REMAINING SAUCE FOR BASTING.

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    5.

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    BAKE 1 HOUR; UNCOVER ROASTS; BASTE; CONTINUE TO COOK APPROXIMATELY 30 Min Or possibly Till MEAT THERMOMETER INSERTED IN MEAT REGISTERS 170 F.

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    6.

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    LET ROASTS STAND 20 Min.

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    REMOVE STRINGS AND NETTING BEFORE SLICING.

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    DRAIN SAUCE; REMOVE EXCESS FAT.

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    7.

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    SLICE PORK; SERVE WITH REMAINING SAUCE.

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    NOTE:

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    1.

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    IN STEP 1, 58 LB PORK LOIN, BLADES, MAY BE USED.

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    2.

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    OTHER TYPES AND SIZES OF PANS MAY BE USED.

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    SEE RECIPE NO.

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    A-25.

* Per serving · 4 servings · Values may vary.

No additional tips available.