Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Garlic clove; crushed
6 T Soy sauce
1/2 c Catsup
1/4 c Lemon juice
1/2 ts Pepper
1 Pork loin roast, 12 rib
2 Garlic clove; slivered
18 Cloves, whole
2 c Apricot preserves
6 Crab apples, spiced
Dill, fresh

Day before: In bowl, combine crushed garlic cloves, soy sauce,
catchup, lemon juice and pepper. Then make 2" slash between every two
rib bones on roast. Make 12 small gashes along meaty side of roast
below rib bones; insert sliver of garlic in each. Stud the surface
with whole cloves. Place pork roast, meat side down, in 13x9x2"
baking dish; pour soy sauce marinade over it; cover with foil;
refrigerate until 3 hr. before serving. On the day, 3 hours before
serving: Start heating oven to 325-F. Lift pork from marinade. Place,
with rib bones up, in shallow roasting pan; baste with marinade. Wrap
tips of rib bones with a strip of foil. Insert meat thermometer into
thick part of roast, away from fat or bone. Roast about 2 hours, or
until thermometer reaches 170-F; then remove from oven. Meanwhile,
heat apricot preserves till melted. Brush 1/2 cup over meaty side of
pork, keeping rest warm over low heat. Then continue roasting pork 20
to 30 min., or till thermometer reads 185-F. Place roast on large
platter, and remove foil. Between every two bone tips, anchor a
spiced crab apple, securing it with a toothpick if necessary. Garnish
with dill. Arrange rest of apricot preserves in bowl to be passed at
table. Serve with Rice and Corn Medley heaped around front and sides
of roast.

Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie
Krebs

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