Sweet-Pungent Pork Loin

Sweet-Pungent Pork Loin

Ingredients:
6 pork sausages, cut into 1in pieces 4 lb boneless pork roast
1/4 cups parsley flakes 3 cloves garlic, minced
1 1/2 cups rice 6 tbs teriyaki sauce
1/2 cups ketchup

Directions:
In a Dutch oven, sauté pork cubes, onions, green 1/4 cups lemon juice
pepper, garlic, and parsley in olive oil until mixture is 1/2 tsp red pepper
lightly browned. Stir in chopped ham, cloves, chili 2 cloves garlic, cut into 6 slivers each
powder, red pepper, and salt. Stir well. Add pork 18 whole cloves
sausages and beef stock. Stir well. Bring to boil 2 cups apricot preserves
The Geezer Cookbook -- 70 -- Dwayne Pritchett
Combine minced garlic, teriyaki sauce, ketchup, PORK TENDERLOIN MARINADE
lemon juice and red pepper to make marinade. With
a sharp knife, make 12 small cuts 1/2in deep in fat 1/2 cups teriyaki sauce
surface of roast. Insert slivers of garlic into cuts. 1/4 cups olive oil
Stud remaining surface with whole cloves. Put roast 2 tbs light Karo syrup
into gallon zip-lock and pour in marinade. Double 2 tsp ginger
bag and place in cooler overnight. Preheat Dutch 1 tsp hot mustard
oven to 325. Place roast on pie pan fat side up and
put into oven. Cook 1 1/2 hours. Heat apricot Mix ingredients well in small pot. Place meat and
preserves until melted in small pot. Add 1/2 of marinade in double gallon zip-lock and put in cooler
marinade and brush roast every 10 minutes for 30 overnight. Cook slowly over grill 9or cook in smoker
minutes. Remove from oven and serve. adding left over marinade to water pan.
CHEROKEE HAM HOCKS