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