Ingredients Jump to Instructions ↓

  1. 1 cup soy sauce

  2. 1 cup dry sherry or chicken broth

  3. 2 tablespoons ground mustard

  4. 2 teaspoons ground ginger

  5. 2 teaspoons dried thyme

  6. 4 garlic cloves, minced

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

  8. 1 jar (12 ounces) red currant jelly

  9. 2 tablespoons dry sherry or chicken broth

  10. 1 tablespoon soy sauce

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the soy sauce, sherry or broth, mustard, ginger, thyme and garlic; mix well. Pour 1 cup marinade into a large resealable plastic bag; add the roast. Seal bag and turn to coat. Refrigerate for 3 hours or overnight, turning occasionally. Cover and refrigerate the remaining marinade for basting. Drain and discard marinade. Place the roast on a rack in a roasting pan. Bake at 325° for 1-3/4 to 2-1/4 hours or until a meat thermometer reads 160°, pouring the reserved marinade over meat during the last hour of baking. Baste occasionally. Let stand for 10 minutes before slicing. Meanwhile, in a small saucepan, combine the sauce ingredients. Cook and stir for 4-5 minutes or until the jelly is melted. Serve with pork. Yield: 12-15 servings.


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