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1. Season the meat by rubbing it with mustard powder and thyme. Place in a glass dish and add the 1/2 cup of sherry, 1/2 cup of soy sauce as well as the garlic and the ginger. Make sure to lather the loin good. Cover the dish and refrigerate overnight. 2. Preheat the oven to 325 degrees. 3. Bake at
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Low-Fat Cajun Pork Roast 2 pounds boneless pork loin roast 3 tablespoons paprika 1/2 tablespoon red pepper (cayenne) 1 tablespoon garlic powder 2 teaspoons oregano 2 teaspoons thyme 1/2 teaspoon salt 1/2 teaspoon white pepper, ground 1/2 teaspoon cumin 1/4 teaspoon nutmeg Combine all seasonings and
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Mince the scallions. Mince or crush the garlic. Combine both ingredients with the remaining seasonings in a bowl. Add the pork slices and mix well until all sides of the pork are coated
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Pork roasts should be reddish pink. A darker red indicates acidic pork, meat that is juicy and delicious but that does not keep well and must be eaten immediately. Avoid pork roasts that have a brown or greenish tinge or that are slimy or have an odor. Keep raw pork roast in its original wrapping
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Use the herbs and spices at your own discretion and in the ammounts that please you. Experiment! In a coffee mill, grind up the spices. Rub this mixture into all sides of the roast well. place in the refrigerator overnight. Bake at 325 degrees F. 30 to 40 minutes per pound. The thermometer should
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Mix the water, salt and brown sugar until dissolved. Add peppercorns and a few thyme sprigs. Place the pork roast in the brine. Refrigerate for 6 hours. Remove pork from the brine and dry thoroughly with paper towels.
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