Dill Pork Roast

• 4-5 pound Boneless Pork Loin or Tenderloin
• 16 oz Sour Cream
• 1-1/2 Tablespoon dried dill
• 1/4 teaspoon Chipotle Powder (or Red Chile Powder)
• flour
• 1 cap full Mrs Dash Extra Spicy seasoning
• 1/4 teaspoon salt
• 1/2 cup soy sauce
• 1 stick butter

• Trim Pork Roast of ALL fat. Slice into 1 inch think slices and place them into a 12x9 oven pan. Put a pat of butter on top of each slice and pour in soy sauce. Sprinkle salt and Mrs Dash seasoning over top. The technique to this recipe is slow cooking. Cover with foil and place in oven at 250 degrees. Cook 20 minutes and spoon soy sauce over the top of the pork slices at the 5-10 minutes. Turn the pork over and spoon soy sauce over top, replace foil and cook another 20 minutes, again spooning soy sauce over top every 5-10 minutes. Repeat this process 2 more times.
• Prepare the Sour Cream by mixing in the dill weed and chapotle powder. Stir until mixed well.
• After the last 20 minute cooking, remove the pan from the oven. Increase the oven temperature to 320 degrees.
• Put enough flour into a plastic bag so that a few pork slices can be placed inside and covered with flour. Shake the bag and coat each pork slice and return to the oven pan. Place a tablespoon of the sour cream mixture on top of each pork slice. Cover again with foil and return to the oven cook at 320 degrees for 20 minutes. Remove pan from oven and turn pork over, coating each slice with the sour cream mixture. Cover and cook another 20 minutes. Spoon soy sauce mixture over the top of the pork slices every 5-10 minutes. Turn pork slices over one more time and cook until they are done. The dill mixture will mix with the soy sauce and create a thick gravy.
• Serve with mash potatoes and green beans.
• This recipe requires constant attention, but cooking the pork slow for the first hour in the soy sauce will tenderize them.