Roast Loin of Pork

Longe de Porc Rotie

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Loin of Pork
  • Salt and Pepper to Taste
  • Parsley to Garnish
  • Apple Sauce

Method

Score the loin in close lines across and down. The lines should be about a half inch apart. Dredge well with salt and pepper and place in the oven, letting it cook slowly and long, allowing at least twenty-five minutes to every pound, and basting every five minutes for the first half hour and every ten minutes thereafter. Pork must always be well done. When cooked thoroughly, take out of the baking pan, put in a hot serving dish, and garnish nicely with parsley. Serve with Apple Sauce and a little horseradish.