Recipe Train

This recipe was given to Kay Harmon by a former co-worker in Idaho. It’s a nice appetizer which can be made in advance and is unique enough that there won’t be three versions of it at a party!

Pork and Seeds

1 pound pork loin
    
Marinade
    12 teaspoons salt
    14 teaspoons pepper
    14 teaspoons Chinese five spice powder
    3 tablespoons hoisin sauce
    1 tablespoon sherry
    2 tablespoons soy sauce
    12 teaspoons red food coloring
    
Mustard
    4 ounces dry mustard
    1 cup vinegar
    2 eggs
    1 cup sugar
    1 1/2 cup mayonnaise
    
    Place pork loin in a large freezer bag.
    In a bowl, stir together marinade ingredients. Pour into the bag with the roast and seal shut. Refrigerate 5-6 hours or overnight.
    Remove pork loin from the marinade and place on wire rack in a shallow baking pan. Bake at 350 degrees for one hour turning after 30 minutes.
    Combine dry mustard and vinegar and let sit over night. Next day, add eggs and sugar. Cook in a double boiler until thick. Let cool and beat in mayonnaise. Store in refrigerator.
    To serve, slice pork and serve with mustard and sesame seeds.

Next stop on the recipe train: Joyce Huss’s Jalapeno Poppers
Chugga chugga chew chew!