Pork Loin Roast: A Tasty Dinner Entree

Suanne Collmus has lived in Johns Creek for 21 years; much longer than Johns Creek has even been Johns Creek. She has always enjoyed the sense of community that she finds there.

Collmus grew up in a family that made it a point to always gather together for supper. It was a priority to them and is to her now with her husband and three children. Even with busy schedules, including high school sports, they try to make time for the family meal. She says that, “It’s a good time to connect during the day.”

With her mom doing the cooking as she grew up, Collmus didn’t really start cooking until she got married, and she came to love that part of her life. She says, “I really like to plan and cook for my family. It’s welcoming and it makes a house a home.”

-- Know any good recipes? Tell us in the comments below.

Collmus spends time on Sunday afternoons planning her menus for the week. She said her family seems to appreciate coming home and noticing that someone has planned something for them. One of the menus she likes to serve is the pork roast recipe below. She often serves it with scalloped potatoes and something green. Collmus also likes to serve this to guests because it makes plenty for a group. 

If you’d like to serve scalloped potatoes with this you can find a recipe by clicking here. You can find this and other good family recipes in my cookbooks which can be purchased on my website www.carolgfrey.com. 

Happy cooking!

Pork Loin with Red Plum Sauce 
ingredients: 

• 4-7 lb pork loin
• garlic salt
• onion salt
• 2 Tb butter
• ¾ cup chopped onion
• 1 cup red plum preserves (hard to find ... I use cherry sometimes)
• ½ cup brown sugar, packed
• ⅔ cup water
• 2 Tb lemon juice
• ⅓ cup chili sauce
• ¼ cup soy sauce
• 2 tsp prepared mustard
• 3 drops Tabasco

prep:

Preheat oven to 325 degrees  

Sprinkle pork generously with garlic and onion salts.

Place fat side up in roasting pan.  

Roast at 325 degrees, 25 minutes per pound.  

While roast is cooking, melt butter, add onions and cook until tender.  

Add remaining ingredients, simmer 15 minutes.  

30 minutes before it’s done, pour fat off pork. 

Pour about ½ the sauce over the meat and cook for the remaining 30 minutes.  

Allow roast to rest (sit) for 15 minutes after you remove it from the oven.

Serve extra sauce on the side.

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