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Marinated Pork Roast

2 tb Mustard, dry
2 ts Thyme leaves, whole
1/2 c Sherry, dry
1/2 c Soy sauce
2 Garlic cloves; minced
1 ts Ginger, ground
4 lb Pork loin roast; boned, rolled, and tied
10 oz Preserves, apricot; or jelly
1 tb Soy sauce
2 tb Sherry, dry


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 (2-1/2 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.





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