Pork Glaze -Loin of - Ursula Cottell

By tunes

Ingredients

• lemon
• red currant jelly
• French dressing

Preparation

Step 1

Rub pork loin with lemon and then with mixture of:
2 tbsp. flour
1 tsp. dry mustard
1/2 tsp. mixed herbs
salt and pepper
Score fat into diamonds making shallow cuts. Roast 4 lb. roast at 325* for 11/2 hours.

Brush meat often with a mixture of French dressing, 1/2 cup of cherry juice( or jam or red currant jelly).