Sweet-Pungent Pork Loin

Instructions

1. 1

   In a Dutch oven, sauté pork cubes, onions, green 1/4 cups lemon juice

2. 2

   pepper, garlic, and parsley in olive oil until mixture is 1/2 tsp red pepper

3. 3

   lightly browned. Stir in chopped ham, cloves, chili 2 cloves garlic, cut into 6 slivers each

4. 4

   powder, red pepper, and salt. Stir well. Add pork 18 whole cloves

5. 5

   sausages and beef stock. Stir well. Bring to boil 2 cups apricot preserves

6. 6

   Combine minced garlic, teriyaki sauce, ketchup, PORK TENDERLOIN MARINADE

7. 7

   lemon juice and red pepper to make marinade. With

8. 8

   a sharp knife, make 12 small cuts 1/2in deep in fat 1/2 cups teriyaki sauce

9. 9

   surface of roast. Insert slivers of garlic into cuts. 1/4 cups olive oil

10. 10

    Stud remaining surface with whole cloves. Put roast 2 tbs light Karo syrup

11. 11

    into gallon zip-lock and pour in marinade. Double 2 tsp ginger

12. 12

    bag and place in cooler overnight. Preheat Dutch 1 tsp hot mustard

13. 13

    oven to 325. Place roast on pie pan fat side up and

14. 14

    put into oven. Cook 1 1/2 hours. Heat apricot Mix ingredients well in small pot. Place meat and

15. 15

    preserves until melted in small pot. Add 1/2 of marinade in double gallon zip-lock and put in cooler

16. 16

    marinade and brush roast every 10 minutes for 30 overnight. Cook slowly over grill 9or cook in smoker

17. 17

    minutes. Remove from oven and serve. adding left over marinade to water pan.