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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Autumn Pot Roast Recipe

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This recipe for Autumn Pot Roast is from Celebrating 90 Years of Cooking with Petaluma Community Guild, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  

1 tsp. salt
2 tsp. cornstarch
⅔ c. orange juice
¼ c. lemon juice
2 tbsp. salad oil
2 cloves garlic minced
3 lb. boneless pork loin
2 tsp. basil
1 tsp. oregano
4 medium ripe Bartlett pears

Directions:
Directions:
In a small sauce pan, stir salt, cornstarch gradually. Stir in orange and lemon juices keeping it smooth. Cook over moderate heat until clear and thickened. Remove from heat and stir in garlic, oil, and seasonings. Makes about a cup.*

Line bottom of roasting pan and sides of 13x9 baking pan with a sheet of heavy aluminum foil. Place pork in the pan, reserving ¼ cup* of the marinade and pour the rest over the pork. Draw foil close to the pork but seal the foil. Baste with bulb baster.
Bake at 325º approximately 45 minutes per pound. Shortly before pork is ready, halve and core the pears. Remove the pork from the pan and keep warm. Place pears in the roasting pan and pour remaining marinade over them. Bake for 15 minutes.

Personal Notes:
Personal Notes:
*The sauce usually yields one cup, so I usually make one and a half or double the recipe.

* If you one and half or double the sauce recipe, instead of reserving ¼ cup, reserve a proportional amount of the sauce which will be used to pour over the pears.

 

 

 

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