Ovenbaked Southern Pork Loin
Yield
4 servingsPrep
10 minCook
90 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
pork loin
bone in |
|
| 3 | Tbls |
tomato purée (passata)
|
*
|
| Basting sauce | |||
| 2 | tablespoons |
apple cider vinegar
|
|
| ½ | cup |
onions
|
|
| 2 | tablespoons |
molasses
|
|
| ½ | cup |
celery
chopped |
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
pork loin
bone in |
|
| 3 | Tbls |
tomato purée (passata)
|
*
|
| Basting sauce | |||
| 3E+1 | ml |
apple cider vinegar
|
|
| 118 | ml |
onions
|
|
| 3E+1 | ml |
molasses
|
|
| 118 | ml |
celery
chopped |
|
| 3E+1 | ml |
butter
|
|
Directions
Preheat the oven to 350℉ (180℃).
Sauté the onions and celery in the butter until soft.
Add the tomato purée, vinegar and molasses. Blend well.
Place the meat on a roasting rack.
Brush with some sauce.
Bake until the pork is tender and juices run clear when the meat is pierced with a fork (about 90 minutes or so - depending on the thickness of the meat).
Brush the pork with sauce from time to time.
Serve hot.
