“A Contest winning recipe from Oma Rollison (my mother) featured in Reminisce Magazine with her now famous Banana’s ‘N Cream Bundt cake. A San Diego, Calif. newspaper once dubbed her “The Queen of Country Cooking." (I guess the apple never falls far from the tree.) She’s no longer with us, but her wonderful recipes are."
YIELD
10 servingsPREP
30 minCOOK
2½ hrsREADY
3 hrsIngredients
Directions
Preheat oven to 325℉ (160℃).
Rub the seasonings into the roast. Place on a rack set in the center of a roasting pan, fat side up.
Pour enough water in the bottom to prevent burning, about ½ inch.
Cook until the roast tests done (170 degrees F on a thermometer), about 2½ hours.
Meanwhile make the sauce and apples.
For the Honey Sauce and Apples:
In a medium saucepan combine all, except the apples.
Stir well and bring to a boil.
Add the apples slices, cover and simmer until apples are tender. Spoon over pork slices when served.
Tip: I double the the recipe for the spiced apples because everyone just can’t seem to get enough of them.
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