Marinated pork roast

12 servings

Ingredients

Quantity Ingredient
2 tablespoons Mustard, dry
2 teaspoons Thyme leaves, whole
½ cup Sherry, dry
½ cup Soy sauce
2 Garlic cloves; minced
1 teaspoon Ginger, ground
4 pounds Pork loin roast; boned, rolled, and tied
10 ounces Preserves, apricot; or jelly
1 tablespoon Soy sauce
2 tablespoons Sherry, dry

Directions

Combine first 6 ingredients in a shallow dish, stirring well. Place roast in dish; cover and marinate 3 to 4 hours in refrigerator, turning occasionally.

Remove roast from marinade, and place on a rack in a shallow roasting pan. Insert meat thermometer at an angle into thickest part of roast.

Bake, uncovered, at 325 degrees until thermometer registers 170 degrees (2-½ to 3 hours total cooking time).

Combine preserves, 1 tablespoon soy sauce, and 2 tablespoons sherry in a small saucepan; cook over low heat, stirring occasionally, until preserves melt. Serve with sliced roast. Garnish as desired.

SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 01-27-95

Related recipes