Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Boston Butt Pork Roast 1 ea Place pork roast on rack in
2 tb Vegetable oil -shallow roasting pan.
Salt and pepper -Brush with
1 c Cherry preserves Vegetable oil, and sprinkle
1 tb Lemon juice -with salt and pepper.
1 tb Catsup 2 ea Roast in preheated oven at
2 ts Red wine vinegar -325 degrees for 1 1/2
1/4 ts Dry mustard -hours.
1/4 ts Cinnamon 3 ea While pork is roasting,
1/4 ts Ground cloves -combine cherry preserves,
ds Of anise (optional) -lemon juice,

catsup, red wine vinegar, dry mustard, cinnamon, cloves and anise in a
small saucepan. Heat on low heat for 5 minutes, or until preserves
are melted. Remove from heat. 4. After pork has roasted 1 1/2 hours;
brush with cherry sauce and roast 30 minutes more, or until meat
htermometer registers 165 degrees F. 5. Remove roast to platter.
Cover with foil and let stand 15 minutes. 6. Reheat sauce and serve
with the pork roast. Source: Recipe pamphlet from Basha's Food Store
_O_ ~_O_ /( ) ( ) ~ / ~ \ ~ // ... Dancin' outta Sandee's
Kitchen...;)! ~ ~ ~~

TO SANDEE EVELAND Submitted By JIM BODLE SUBJ I'M
BACK...TEMPORARILY...
On 10-09-95

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