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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 5 x ca. 450 g | Pork loin roast, backbone loosened |
| 1/2 mittel | green pepper finely chopped |
| 1/2 Tasse | green onions thinly sliced |
| 1/2 Tasse | celery chopped |
| 8 | cloves garlic minced |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | cayenne pepper |
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With a sharp knife, cut a deep pocket between each rib on meaty side of roast. Combine green pepper, green onions, celery and garlic; stuff deeply into pockets. Season roast with salt and cayenne pepper. In sert meat thermometer. Place roast, rib side down, in a shallow roasting pan. Bake, uncovered, at 325° for 2-3 hours, or until thermometer reads 170 F. Let stand for 15 minutes before carving. Yield: 6-8 servings. Submitted as part of article, My Mom's Best Meal by Ruby Williams, Bogalusa, Louisiana " This was my Mom's a special New Years day treat. All of us kids agree that this is Mom's best meal!" Mc formatting by bobbi744@sojourn. Com
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