Barbecued Pork Loin

Title: Barbecued Pork Loin
Categories:
Yield: 100 Servings

3 qt WATER
38 lb PORK ROAST LOIN FZ
1/2 c TOMATO PASTE #2 1/2
1 1/2 lb LEMON FRESH
1/2 c STARCH EDIBLE CORN
4 1/2 c SUGAR; GRANULATED 10 LB
3/4 c SUGAR; BROWN, 2 LB
2 tb SHORTENING; 3LB
1 c STEAK SAUCE
1 tb PEPPER BLACK 1 LB CN
1/4 c MUSTARD FLOUR
1 tb HOT SAUCE
2 qt VINEGAR CIDER
5 ts SALT TABLE 5LB
6 tb SALT TABLE 5LB

PAN: 18 BY 24-INCH 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 1/2 TO 2 HOURS, DEPENDING ON SIZE OF ROASTS. DRAIN OR SKIM OFF
EXCESS FAT. SET ASIDE FOR USE IN STEP 6.

4. COMBINE SUGAR, BROWN SUGAR, MUSTARD FLOUR, SALT, HOT SAUCE, STEAK
SAUCE,
TOMATO PASTE, VINEGAR, LEMON JUICE, WATER, AND SALAD OIL OR SHORTENING;
BRING
TO A BOIL. REDUCE HEAT; SIMMER 1 1/2 HOURS OR UNTIL SAUCE IS BLENDED.

5. DISSOLVE CORNSTARCH IN WATER; ADD TO SAUCE, STIR, BRING TO A BOIL,
REMOVE
FROM HEAT.

6. POUR 2 CUPS SAUCE OVER EACH ROAST; COVER PANS. RESERVE REMAINING SAUCE
FOR BASTING.

7. BAKE 1 HOUR, UNCOVER ROAST; BASTE; CONTINUE TO COOK APPROXIMATELY 30
MINUTES OR UNTIL MEAT THERMOMETER INSERTED IN MEAT REGISTERS 170 F.

8. LET ROASTS STAND 20 MINUTES. REMOVE STRING OR NETTING BEFORE SLICING.
DRAIN SAUCE; REMOVE EXCESS FAT.

9. SLICE PORK; SERVE WITH REMAINING SAUCE.

NOTE: 1. IN STEP 1, 58 LB PORK LOIN, BLADELESS, MAY BE USED.

NOTE: 2. IN STEP 4, 1 LB 8 OZ FRESH LEMONS A.P. (6 LEMONS) WILL YIELD
1 CUP JUICE.

NOTE: 3. IN STEPS 4 AND 5, BARBECUE SAUCE MIX MAY BE USED FOR ALL
INGREDIENTS. PREPARE 2 GAL SAUCE ACCORDING TO INSTRUCTIONS ON CONTAINER.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

Recipe Number: L09700

SERVING SIZE: 2 SLICES P

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