Ingredients Jump to Instructions ↓

  1. 3 lb Loin of pork

  2. 5 sl Onion

  3. 3 sl Apple, cut in half

  4. 1/4 ts Sage

  5. 1 cn Cream of chicken soup

  6. 1/4 c Sherry or substitute

  7. 1/2 c Water

  8. 6 slits almost to bone in pork loin. Place a slice of onion and applie in each slit. Rub roast with sage; tie securely. Roast fat side up at

  9. 325 degrees for 2 hours; pour off fat. Combine soup and wine, pour over meat. Roast

  10. 30 minutes more or until done, baste often with soup (total roasing time 35-40 minutes per pound). Remove meat from pan. On top of range, in roasting pan, add water to soup. Heat stirring to loosen browned bits; serve with roast. Submitted By JANE KNOX On

  11. 09-11-94 --


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