Ingredients Jump to Instructions ↓

  1. 1/2 cup dry sherry or chicken broth

  2. 1/2 cup soy sauce

  3. 2 garlic cloves, minced

  4. 2 tablespoons ground mustard

  5. 2 teaspoons dried thyme

  6. 1 teaspoon ground ginger

  7. 1 boneless rolled pork loin roast (4 to 5 pounds ) APRICOT SAUCE:

  8. 1 jar (10 to 12 ounces) apricot preserves

  9. 2 tablespoons dry cooking sherry or chicken broth

  10. 1 tablespoon soy sauce

Instructions Jump to Ingredients ↑

  1. In a large plastic bag or glass dish, combine the first six ingredients; mix well. Add pork roast, turning to coat all sides. Cover and refrigerate for 3-4 hours, turning occasionally. Drain and discard marinade. Place roast with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a meat thermometer reads 160°. Cover and let stand for 15 minutes before carving. Meanwhile, in a small saucepan, combine apricot sauce ingredients. Cook and stir until well mixed and heated through. Serve with roast. Yield: 8-10 servings.


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