Wednesday, August 22, 2012

Conjured Pork Roast

Conjured Pork Roast

   con·jure (knjr, kn-jr)
a. To summon (a devil or spirit) by magical or supernatural power.
b. To influence or effect by or as if by magic:
The recipe came into existence in the kitchen of my friend, Harry Jones.
We'd been hiking all day. He had purchased a pork roast to fix for dinner.
I got in the kitchen with him to try to help prepare it.
He asked me to see what I could do to make it taste good.
He put the roast in his wonderful $275 Williams Sonoma Dutch oven.
I dug in the refrigerator and cabinets and tossed in a little of this and a little of that.
Turned out the BEST pork roast of all time!
The secret ingredient is the Lea & Perrins Steak Sauce.
I cooked the very first one  in Harry Jones' dutch oven from Williams & Sonoma.
I now have and use a dutch oven for this recipe though it's not an expensive one like his!


Aluminum foil
Olive Oil 1/4 cup
2 -3 lb. boneless pork tenderloin
15 oz bottle Lea & Perrins Traditional Steak Sauce
1 large Vidalia Onion quartered


Preheat oven to 350*
Fold foil into a "dish" that will hold the juices for cooking the roast
Place pork roast in foil on baking sheet
Mix olive oil and 1/2 bottle of steak sauce and pour over roast
Slice or quarter onions and surround roast
Cook in oven for 20 min. per pound
2 lb pork roast should be done in 45 min.
Check doneness with meat thermometer if possible
Should read 170* for pork
Roast should be moist and golden outside and juices run clear
Meat should be tender and white.. not pink!
Slice and serve

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