Roasted Pork Loin
I don't know how long mom's been cooking this stuff for groups large and small. I often forget where I put the last copy of the recipe she sent, so I have to ask for it again. This way I'll always have it.
I cooked a 7+ lb pork loin roast for the 2005 Halloween party, doubled all the other ingredients, gave it a little extra "holiday boost" by adding pumpkin pie spice (maybe 3-4 tablespoons) and a handful of dried cranberries to the roasting liquid, and then more of the pumpkin pie spice in the glaze... People raaaaved about the smell and taste, although I overcooked it by about 45 minutes and it was a LITTLE tough/dry (hey, it was a big piece of meat, and we were really busy!).
Don't stress over the vinegar (apple cider, red wine, raspberry, etc) or the extact measurements of any of the other ingredients really. This is an "eyeball it and it'll turn out great" type recipe. NO STRESS! I accidentally doubled the ginger for Halloween - I don't think anyone noticed.
5lb pork loin
Sprinkle pork with salt and pepper. Put in roasting pan with 1/2 cup water and 2 T vinegar. Bake 350F for 2 1/2 hrs. Then stir together the following
3/4 cup brown sugar
1 tsp prepared mustard
1/2 tsp ground ginger
2 T vinegar
1 T soy sauce
Pour the glaze mixture over the roast and bake 30 minutes more.
Contributor: Mom