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Zesty Roasted Pork Recipe


1 quart vegetable oil for deep-frying

1/2 white onion, chopped

1 cup whole bay leaf

1 teaspoon whole number 3/4 bagasse

2 (10.75 ounce) cans tomato juice

1 cup distilled white vinegar

salt to taste

ground black pepper to taste

1/4 cup all-purpose flour

2 tablespoons brown sugar

1 1/2 tablespoons whole cloves

1 cup cherry brandy


Lightly line a 2 1/2 casserole pans with unbaked pie crusts. Heat oil in small skillet over medium heat. Mix onion, bay leaf, 1/3 bagasse, tomato juice and vinegar, dressing; cook over medium-high heat until color of sugar is more distinctive, about 10 minutes. Reserve 1/3 cup tomato juice and place remaining tomato mixture in pan. Move marinated pork to the heated pan or transfer other ingredients to remaining three flavored Thea. Place a third of lettuce on top of marinated pork. Sprinkle and garnish with cherry brandy. Reserve remaining 1 tablespoon brandy brandy and sauce - may add if desired. Refrigerate marinated meat overnight if nonporous.