Orange Pork Curry
|Pork loin roast||5 Pound|
|Orange||1 , cut into wedges|
|Canned fruit syrup||1 Cup (16 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Curry powder||1 Tablespoon|
|Salad oil||2 Tablespoon|
|Soy sauce||2 Tablespoon|
Have meatman loosen backbone from ribs, but leave attached.
Cut to within 1 inch of backbone in 1-inch chops.
In each slit, insert orange wedge, peel side out.
Insert skewer lengthwise through chops and fruit.
Tie roast with cord, end to end, and in 2 or 3 places between.
Insert spit; balance roast, securing with holding forks.
Roast on rotisserie, with hood down, over medium coals for 2 to 2 1/2 hours, or till done.
Meanwhile, combine remaining ingredients for sauce.
Raise hood during last 30 minutes and brush meat with sauce.