Spicy Pork Roast ...p49

Texting has done for typing what Gregg Shorthand did for writing, but painlessly as we all embrace this modern method of communicating.....what's this got to do with cooking?  Only this.  I just heard "I'm the DD" the other day and didn't know what it meant - turns out it's short for "Designated Driver."  Well I've come up with another one: "DC" for designated critic - which I am not for this blog, though I am apt to share my thoughts on the taste and appeal of what I cook....  My sister gave me this recipe long before the cookbook received it - I think she initially got it from her friend Margot. 

Spicy Pork Roast packs a punch to your taste buds.  I wouldn't exactly consider it "spicy," preferring tangy instead.  The combination of coriander and vinegar combines for a delicious sauce, especially good over rice.  During the last 30 minutes of roasting, I placed the roast on top of turnips (which acted like the rack) and poured the sauce over the turnips, frequently basting the roast during this time.  The turnips were great, soaking up the tang and crisping on the outside - yum.  I recommend doubling the sauce....trust me, you'll want more.

Hardy Appetit!

SPICY PORK ROAST

5 lbs. pork loin roast
1 tsp. coriander
salt & pepper
1 clove garlic, minced
paprika

Sauce: 
1/2 cup sugar
1 T cornstarch
1/4 cup cider vinegar & water
1 T soy sauce

Rub surface of roast with combined coriander, salt, pepper & garlic.  Place meat, fat side up on rack in shallow roaster.  Sprinkle with paprika.  Roast at 350° for 3 hours.  In small saucepan, combine sugar & cornstarch.  Stir in vinegar, water and soy sauce.  Stir constantly until thick.  Brush on roast several times during last 30 minutes of roasting.