Boneless pork roast, 10 lbs
3/4 cup chopped garlic
1 tsp chopped parsley
2 TBS steak sauce (Lea & Perrin's)
1 TBS seasoned salt
3 TBS brown sugar
1 cup chopped onion
1/2 cup Tiger Sauce
1/2 cup worcestershire sauce
2 1/2 TBS dry mustard
6 oz tomato paste
NOTE: Tiger Sauce is a brand name of sweetened hot sauce.
DIRECTIONS:
MARINADE: Combine chopped onion, garlic, parsley, seasoned salt, dry mustard, worchestershire sauce, Tiger Sauce, and steak sauce. Mix well. Make slits in the roast and rub marinade well into and over the roast (a basting syringe works well to get the sauce into the slits). Marinade roast in the refrigerator for 6 hours (or overnight).
TOMATO SAUCE: Mix tomato paste and the brown sugar very well and set aside. Cover and cook roast until the internal temperature is 170 degrees F. Brush with tomato sauce mixture when done and serve.
1 TBS olive oil
4 pork chops, 1/2-inch thick
2 cups raw rice
1/2 cup onion, chopped
1/2 cup bell peppers, chopped
1 can tomato sauce, 8 ounces
1/4 cup water
salt and pepper to taste
2 cloves garlic, minced
DIRECTIONS:
In an oven-proof skillet, heat oil; fry pork chops until lightly browned, turning once.
Place 1/2 cup of rice on top of each chop.
Sprinkle onion, green pepper, and garlic on top of rice.
In a small bowl, mix together remaining ingredients. Pour evenly over rice mixture.
Bake, covered, in a 350 degrees F oven for 45 to 50 minutes.
4 lb pork roast
1 TBS flour
1 TBS sugar
1 tsp garlic powder
1/2 tsp ginger
1/2 tsp salt
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup soy sauce
2 TBS ketchup
DIRECTIONS:
Preheat oven to 325 degrees F.
Using a regular size Reynolds Oven Cooking Bag, shake flour in it; place in a 13x9x2-inch baking pan. Add instant bouillion, cinnamon and orange juice. Squeeze bag to blend ingredients.
Rub roast with thyme, salt and pepper; place in bag, fat side up. Close bag with nylon tie; make 6 half-inch slits in top.
Bake 1 to 1 1/2 hours or until meat thermometer registers 170 degrees F. Remove roast from bag. Stir sauce and spoon from bag over roast.
