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Country Kitchen
June 1, 2012 Previous Recipe | Next Recipe
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WORKING MAN’S PORK CHOPS Catherine Wood – Autauga County
POLYNESIAN PORK CHOPS JoAnn C. Laney – Russell County
CROCK POT PORK CHOPS WITH SOUR CREAM SAUCE Kristin Quick – Cullman County
PORK ROAST June Dunn – Union Springs
HAM ROLLS Pat Schrand – Coffee County
PORKER POTATO MEAL Phyllis Jones – Cherokee County
PORK TENDERLOIN & BISCUITS Mary Tucker – Fayette County
TUSCAN PORK LOIN ROAST Elaine Helms – Geneva County
EASY MEXICAN SKILLET Phyllis Johnson – Calhoun County
SASSY ROAST PORK Carol Simpson - St. Clair County
PORK PICATTA Sue Walters – Etowah County
TENDERLOIN AND GRAVY Clyde Smith – Jackson County
ALABAMA BBQ RIBS Shirley Ezzell – Franklin County
BAR-B-QUE PORK LOIN Patricia Windsor – Coosa County
BACON AND TOMATO DIP Jennifer Dickerson – Lauderdale County
PORK ROAST June Dunn – Union Springs

½ cup barbecue sauce
½ cup apple or grape jelly
1 teaspoon chili powder
½ teaspoon paprika
1 (3-4 pound) boneless pork loin
Garlic pepper

Preheat oven to 350 F. Combine first four ingredients in a small bowl. Blend well and set aside.
Rub surfaces of roast generously with garlic pepper. Place roast in a shallow baking pan. Bake at 350 F for 30 minutes. Pour sauce over roast and continue to bake 20-to-30 minutes more, basting occasionally until roast reaches an internal temperature of 155 F. Remove roast from oven; let rest 10 minutes before slicing to serve. Pour pan drippings into a measuring cup. Add water to make 1 cup liquid. Heat water and pan drippings totaling one cup to boiling in a small saucepan and boil 3-to-4 minutes. Serve alongside roast. Makes 12 servings.





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