The Jones Family Cookbook
Juicy Pork Loin Roast
This recipe was given to me by my mother, Lora Moore Collier. It was one of my favorites as a child. This recipe was given to me by my mother, Lora Moore Collier. It was one of my favorites as a child. Sandra Jones and Sherry Ashe Changed recipe (Sherry Ashe)
Ingredients
Instructions
Jimmy’s Note / Heritage Note
Serve with baked sweet potato, Waldorf salad, rolls, and pumpkin pie.
Suggested serving for Larry: mashed potatoes and gravy, green beans
Read the original cookbook wording
Juicy Pork Loin Roast
Description: This recipe was given to me by my mother, Lora Moore Collier. It was one of my favorites as a child.
Sandy Jones
Ingredients:
3 teaspoon lemon juice and pulp (1 lemon)
1 teaspoon grated onion
1 teaspoon marjoram
1 teaspoon salt
1 teaspoon pepper
Instructions:
Preheat oven 325F.
Baste top of meat with seasoning every 20 minutes.
Bake 2 to 2 ½ hours.
Serve with baked sweet potato, Waldorf salad, rolls, and pumpkin pie.
Juicy Pork Loin Roast
Description: This recipe was given to me by my mother, Lora Moore Collier. It was one of my favorites as a child.
Sandra Jones and Sherry Ashe
Changed recipe (Sherry Ashe)
Ingredients:
3-4 lb pork loin roast
3 Tablespoon lemon juice
3 Tablespoons grated onion
3 teaspoon ground marjoram
1 1/2 teaspoon salt
1 1/2 teaspoon pepper
Directions:
Preheat oven to 350 degrees.
Cut top of roast 1/4" deep diagonally in both direction (crisscross so you have squares on the top). Place roast cut side up in a shallow roasting pan.
Combine remaining ingredients. Baste roast before placing in oven.
Baste again every 20-30 minutes until all sauce is used up. Cover roast lightly with foil. Remove foil last 30 minutes.
Bake at 350 for 1.5 to 3 hours depending on size of roast. See directions on roast packaging for temperature and length of time to cook. (Usually 20-30 minutes per pound.)
Suggested serving with Waldorf Salad, Rolls and Pumpkin Custard (Lora Collier)
Suggested serving for Larry: mashed potatoes and gravy, green beans
Suggested serving: Corn on the cob, potato salad, green beans
Suggested serving: sweet potato, broccoli with cheese melted on top, lettuce/pineapple/banana/cheese salad/WaWa's salad
Sweet and Sour Pork
If you like sweet and sour you will love this.
James Jones
Ingredients:
1 egg yolk
2 teaspoon water
1 tablespoon each flour and cornstarch
2 boneless thick pork chops (1 pound) cut into 1-inch cubes
salad oil
1 clove garlic, minced
1 green bell pepper, cut into 1-inch squares
1 medium onion, cut into wedges with layers separated
1 can (13 oz.) pineapple tidbits, drained
Directions:
Prepare cooking sauce and set aside, In a bowl, beat egg yolk with water; blend in flour and cornstarch until smooth, Add cubes of pork and stir to coat.
In a deep pan, pour oil to a depth of about 1 1/2 inches and heat to 340 on a deep-frying thermometer. Add meat and fry, stirring occasionally, until golden brown (about 10-12 minutes0. Remove with slotted spoon put on paper towel.
Heat wide frying pan or wok over high heat. When pan is hot, add 2 Tbsp. oil. Add garlic and stir once. Add green pepper and onion and stir-fry for 1 minute, adding a few drops of water if pan appears dry. Add pineapple and meat. Stir in cooking sauce, add to pan, and cook, stirring until sauce bubbles and thicken, Makes 4 servings. Serve over white rice. Add crunches on top
Cooking sauce, In a bowl combine 3/4 cup water with 1 tablespoon each cornstarch, catsup, and soy sauce 4 tablespoons each sugar and wine vinegar; and a few drops liquid hot pepper seasoning.