Sunday, December 16, 2007


3 lbs. boneless pork roast, cooked
1/2 c. applesauce
5 tbsp. honey
5 tbsp. prepared mustard
2 eggs, beaten
1 tbsp. soy sauce
1/4 tsp. garlic powder
1/4 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. bread crumbs
1/4 c. sesame seed
1/2 tsp. seasoned salt
Lard for browning
12 English muffins, split, toasted
Lettuce leaves
Slit 12 (2 oz.) slices from a double pork loin roast or 24 (1 oz.) slices from a
single pork roast. Combine applesauce, mustard and honey; chill. Blend beaten
eggs, soy sauce, garlic powder, poultry seasoning, salt and pepper. Combine
bread crumbs, sesame seed and seasoned salt. Dip pork slices in egg mixture
and coat with crumb mixture. Brown on both sides in lard on grill. Butter toasted
English muffins. Place lettuce leaf on one half of each muffin and top with 2
ounces breaded pork slices. Spread applesauce mixture (approximately 1
tablespoon) on each of remaining muffin halves. Serve open faced or close for
eating, if desired. Yield: 12 servings.

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