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CORN BREAD STUFFED
PORK LOIN
1 bag (6 ounces) corn bread
stuffing mix
1 can (14 ounce) chicken broth
1 cup orange juice
2 TBL melted butter
1 bag (6 ounces) dried mixed
fruit bits of assorted whole
dried fruits, chopped
1 (6-8 pound) whole boneless loin
of pork
1 envelope of pork gravy mix
dissolved in 1 cup of water
Preheat to 350°
Combine all ingredients except the
pork. Place the pork, fat side down,
on a cutting board. Cut the meat into
2 equal-size pieces. Make slits
1 inch apart in each piece of the
pork cutting down to within
1
⁄
2
inch
of the fat to form a pocket for the
stuffing. Be careful not to cut
through. Spoon about
1
⁄
2
cup of the
stuffing into each pocket. Spray
roasting rack with handles with
cooking oil spray. Place the roasts
next to each other on the rack. Place
a meat thermometer into the center
of one slice of pork. Calculate the
approximate cooking time at
15 minutes per pound. About
20 minutes before the roast is done,
pour the gravy mix into the roasting
pan. Remove the roast and rack
from the oven when the meat
thermometer reads 170°.
Turn temperature control to 450°.
Stir well with a wooden spoon,
making sure to loosen any
cooked-on bits. Cover and cook for
5 minutes or until the gravy boils
and thickens slightly. Pour the gravy
into a pitcher and serve with the
sliced pork.
Makes 10-14 servings depending
on the size of the roast
FRUITY SMOKED HAM
AND YAM DINNER
1 half (6-8 pounds) or whole
(12-16 pounds) smoked ham,
bone-in
1
⁄
2
cup sweet and sour sauce
1 TBL raspberry or strawberry jam
1
⁄
2
cup orange juice
1 cup ginger ale
2 TBL cornstarch
6 medium-size yams
(about 2 pounds)
Preheat to 325°
Combine the sauce, jam, juice,
ginger ale, cornstarch. Set aside.
Spay the roasting rack with
cooking oil spray. Place the ham
on the rack and place in roasting
pan. Calculate the approximate
cooking time at 15 minutes per
pound. One hour before
completion, place the yams on the
rack around the roasting pan and
brush ham with sauce. Pour the
remaining sauce into the roasting
pan. Cover and continue to cook
for the remaining hour or until the
meat thermometer reads 140°
(for fully cooked ham) or 160°
(for uncooked ham). Allow ham to
stand for 10 minutes before
carving. Wrap the yams in foil to
keep warm. Skim fat from sauce or
pour into a fat separator to
remove.