Cook Time: 1 hour, 30 minutes
Ingredients:
- 1/2 cup soy sauce
- 1/2 cup dry sherry
- 2 cloves garlic, minced
- 1 tablespoon dry mustard
- 1 teaspoon ground ginger
- 1 teaspoon dried leaf thyme, crushed
- 1 boneless pork loin roast, about 3 to 4 pounds, rolled and tied
- .
- Currant Jelly Sauce:
- 1 jar (10 ounces) currant jelly
- 2 tablespoons dry sherry
- 1 tablespoon soy sauce
Preparation:
Place roast in a large plastic food storage bag. Add 1/2 cup soy sauce, 1/2 cup sherry, garlic, dry mustard, ground ginger, and thyme. Move bag to mix well and coat pork. Marinate for at least 4 hours in the refrigerator, turning occasionally. Remove meat from marinade and return marinade to refrigerator. Place meat on rack in a shallow roasting pan. Roast pork, uncovered, at 325° for about 20 to 25 minutes per pound, or until meat thermometer registers about 155°. Baste with marinade during last 45 minutes. Serve with currant sauce (below).
<h2>Currant Sauce for Pork Loin Roast</h2>
In a small saucepan over medium heat, melt currant jelly; add soy sauce and sherry. Simmer, stirring occasionally, for about 2 minutes.
Pork loin recipe serves 6 to 8.
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