Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Boneless rolled pork loin 1 tb Worcestershire sauce
-(3 1/2-4 lbs.) 1 ts Browning sauce (optional)
2 c Water, divided 1/4 ts Pepper
2 ts Salt, divided 1/4 ts Dry mustard
1 cn Tomato puree (16 oz.) 1/4 ts Hot pepper sauce
1 tb Brown sugar Sandwich buns (optional)
1 tb Vinegar

Place roast into a heavy 5 quart roaster or Dutch oven. Combine 1 cup
water and 1 teaspoon salt; pour over meat. Cover and simmer for 2
hours. Drain, reserving 1 cup of broth. Cool roast for 15 minutes.
Cut into thin slices; place in an 11" x 7" x 2" baking dish. In a 2
quart saucepan, combine tomato puree, sugar, vinegar, Worcestershire
sauce, browning sauce, if desired, pepper, mustard, hot pepper sauce,
remaining water and salt and reserved broth. Bring to a boil; cook
and stir for 3 minutes. Pour over meat. Cover and refrigerate
overnight, turning the meat once. Remove from the refrigerator 30
minutes before reheating. Bake covered, at 350 degrees for 1 hour.
Serve on buns if desired. Serves 10-12. SOURCE:* Country Magazine,
August/September 1995 POSTED BY: Jim Bodle 10/95

Submitted By JIM BODLE On 10-13-95

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