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Chinese Roast Pork

1 4-pound pork loin roast
3/4 c Kikkoman Soy Sauce
1/3 c Dry sherry
1/3 c Honey
2 Garlic cloves; crushed
1/2 ts Ground ginger


Pierce meaty sides of roast with fork, place in large plastic bag. Combine remaining ingredients; pour over roast. Press air out; tie top securely. Refrigerate 8 hours, or overnight; turn bag over occasionally. Remove roast; reserve marinade. Place roast in shallow pan. Roast at 325 degrees F. 1 hour. Brush with reserved marinade; cover loosely with foil. Roast 1-1/2 hours longer, or until meat thermometer inserted into center registers 165 F; brush several times with marinade. Remove roast; let stand 15 minutes. Combine pan drippings with remaining marinade in small saucepan. Bring to boil and cook 1 minute; serve with roast.




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