Pork Loin II Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bake pork roast in a skillet over medium heat, about 45 minutes.

Bake beef in skillet about 5 minutes, turning once. Remove from skillet and place in a large resealable plastic bag.

Bake onion in skillet about 30 minutes, and drain. Spoon onion into roasting pan. Place foil-lined foil under roasting pan. Cover pan with aluminum foil.

In a separate large resealable plastic bag, combine brown sugar, paprika, green onions, garlic powder, salt, pepper and cream of mushroom soup. Place roasting pan on oven rack. Place pan on rack with foil corners up. Place roast on rack, facing up, over pan, so that it is touching pan. Place water in pan to cover.

Bake uncovered for 45 minutes, or until internal pork tenderization has been achieved. Remove roast from pan. Discard foil corners. Cook pork in preheated oven for 10 to 15 minutes, or until internal pork is no longer pink. Drain fat. Preheat oven to 400 degrees F (200 degrees C).

Remove foil from pan and place on rack. Roast for 1 hour in preheated oven. Return pork to pan. Pour broth over roast in pan.

Preheat oven to 350 degrees F (175 degrees C).

Remove foil from pan and place on rack. Place lid on pan. Place foil under roasting pan. Place pan on rack in oven. Place foil under roasting pan, and pan on rack in oven. Place lid on pan to prevent leaking. Bake for 45 minutes, or until internal pork is no longer pink. Remove pan from oven. Return pan to oven. Heat oil in skillet over medium heat.

Brown the chicken wings on all sides. Transfer wings to a medium bowl. Mix brown sugar, paprika, green onion, garlic powder, salt, pepper, cream of mushroom soup and corn. Place wings in pan.

Bake 15 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C).

Remove foil from pan. Put wings on rack in oven. Bake for 20 minutes, or until chicken is no longer pink and juices run clear. Remove wings from pan.