Even simpler one, but not cranberry, and just for the regular oven:
1 Pork roast of whatever size/type seems best. I usually use boneless shoulder or loin. Indeterminate amount of yellow mustard (French's will do just fine) Indeterminate amount of brown sugar (NOT granulated brown sugar or liquid)
Wash roast and put in oven pan. Coat top and sides with mustard. Coat mustard with brown sugar. Bake as you would any other pork roast.
Not the most detailed instructions, but I'm not near a cookbook and just typing this stuff as I remember it. But it's awesome. It makes a fantastic glazed crust.
Serve with applesauce and whatever else you want. But make sure you've got applesauce.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
timeasmymeasure
no subject
Date: 2009-02-04 10:16 pm (UTC)1 Pork roast of whatever size/type seems best. I usually use boneless shoulder or loin.
Indeterminate amount of yellow mustard (French's will do just fine)
Indeterminate amount of brown sugar (NOT granulated brown sugar or liquid)
Wash roast and put in oven pan.
Coat top and sides with mustard.
Coat mustard with brown sugar.
Bake as you would any other pork roast.
Not the most detailed instructions, but I'm not near a cookbook and just typing this stuff as I remember it. But it's awesome. It makes a fantastic glazed crust.
Serve with applesauce and whatever else you want. But make sure you've got applesauce.