Sue’s Recipes

Favorite recipes while living in Japan

Island Pork 12/11/07

(from our friend C Mason)

2 1/2 to 3-pound boneless pork loin-end or sirloin roast, rolled and tied
5 to 6 whole cloves garlic, peeled
1/2 teaspoon nutmeg
1/4 teaspoon paprika
1/4 cup catsup
2 tablespoons orange juice
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons lemon juice
1/2 teaspoon Kitchen Bouquet (optional)

Place roast on rack and broil 15 to 30 minutes or until brown. Rub meat with cloves. Place roast in stoneware. Sprinkle with nutmeg and paprika. Stir together catsup, orange juice, honey, soy sauce, lemon juice and Kitchen Bouquet. Pour over roast. Cook on Low 8 to 10 hours or High 4 to 5 hours. Remove meat from stoneware. Juices may be thickened with 1 1/2 tablespoons cornstarch and 2 tablespoons water. Cook on High until thickened.

For some reason I think Eric might like this one. It is sweet and you can put the sauce on top of rice. I omit the Kitchen Bouquet and I do not roll up the meat and tie it. I just buy a big piece of pork from Jusco and use that.

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