This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wadley Estate in Allen, Texas in 1990.
- Contributed by Catsrecipes Y-Group
- 6 pounds pork loin with bones
- 2 garlic cloves peeled
- 2 teaspoons coarse salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon cayenne
- 3 tablespoons brown sugar
- 1 tablespoon red wine vinegar
- 1 teaspoon dried sage, ground
- 3 tablespoons olive oil
- 8 medium sweet potatoes
- 8 medium Bermuda onions
- 1 teaspoon freshly ground black pepper
- Wipe loin with a damp cloth then split the back and scrape or feather bones for easy carving and set aside.
- In a mortar with a pestle pound the garlic, salt, cinnamon, cloves and cayenne to a smooth paste.
- Blend in the sugar, vinegar and sage and mix well.
- Rub this mixture over the entire surface of the pork loin.
- Place the loin on a rack in a roasting pan large enough to hold the meat, sweet potatoes and onions then let sit at room temperature for 2 hours.
- Preheat oven to 400.
- Rub meat with 1 tablespoon of the oil.
- Rub sweet potatoes with another tablespoon of the oil and arrange them around the loin.
- Cut a cross on top of each onion going halfway through.
- Rub onions with the remaining oil and arrange them on the roasting rack around the loin and the sweet potatoes.
- Roast in the middle level of the oven for 1 hour 20 minutes.
- Remove from oven and let sit in a warm spot for about 10 minutes.
- Transfer loin to a serving platter then sprinkle salt and freshly ground pepper in the middle of the opened onions then arrange them and the sweet potatoes around the roast and serve.
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