Recipe Box

I had a coworker bring a bunch of grocery bags of recipe cards that her mother had passed along down to her, and this is only one of the over 300 cards that I picked out.

This is a special for more elegant dining, yet so easy to prepare and to cook. A very impressive dish with a unique taste and still fairly inexpensive.

For 4 to 6 servings:
~ 2 1/2 obs smoked pork loin or ham or Canadian bacon
1 Tbsp fresh lemon juice
3 Tbsp Dijon style mustard
1 cup finely chopped parsely
crushed red pepper; optional

1. Make a few gashes in the meat along the top of the roast. Squeeze with lemon juice.
2. Spread mustard evenly on top and along sides of meat.
3. Place meat on a good piece of aluminum foil. Cover meat with chopped parsley. Wrap foil around meat and fold edges to seal.
4. Place packet on rack in shallow baking pan.
5. Roast at 325 to 350 for 50 to 70 minutes. Time depends on how thick a cut of pork you have.
6. Let stand for 10 to 15 minutes before carving.

Good served with: Broiled tomatoes, small roasted potatoes, buttered Brussels sprouts, or broccoli.

Tips: Use a meat thermometer for best result. Insert thermometer before wrapping in foil. Cover tight and seal package. Cook till thermometer registers 140 for ham and 160 for loin or Canadian bacon.

My Great Recipes 1984