Marinated Pork Roast with Currant Sauce Recipe

Ingredients
<br>- 1 (4 pound) boneless rolled pork loin roast
<br>- ½ cup soy sauce
<br>- ½ cup cooking sherry
<br>- 2 cloves garlic, minced
<br>- 1 tablespoon dry mustard
<br>- 1 teaspoon ground ginger
<br>- 1 teaspoon dried thyme
<br>- 1 (10 ounce) jar currant jelly
<br>- 2 tablespoons cooking sherry
<br>- 1 tablespoon soy sauce
<br><p></p>Directions
<br>step 1: Place roast in re-sealable plastic bag. In a medium mixing bowl, combine 1/2 cup soy sauce, 1/2 cup sherry, garlic, mustard, ginger and thyme. Pour marinade in bag, and seal. Place the bag in a large bowl, and refrigerate for at least 3 hours.
<br>step 2: Preheat oven to 325 degrees F (165 degrees C).
<br>step 3: Place roast in a medium roasting pan. Roast the pork with marinade uncovered at in preheated oven for 2 1/2 to 3 hours, or until internal temperature reaches 170 degrees F on a meat thermometer . Baste hourly during cooking. Serve with currant sauce.
<br>step 4: To make currant sauce:  In a small saucepan over medium-low heat, slowly melt the currant jelly. Stir in the 2 tablespoons sherry and 1 tablespoon soy sauce.
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Ingredients
- 1 (4 pound) boneless rolled pork loin roast
- ½ cup soy sauce
- ½ cup cooking sherry
- 2 cloves garlic, minced
- 1 tablespoon dry mustard
- 1 teaspoon ground ginger
- 1 teaspoon dried thyme
- 1 (10 ounce) jar currant jelly
- 2 tablespoons cooking sherry
- 1 tablespoon soy sauce

Directions
step 1: Place roast in re-sealable plastic bag. In a medium mixing bowl, combine 1/2 cup soy sauce, 1/2 cup sherry, garlic, mustard, ginger and thyme. Pour marinade in bag, and seal. Place the bag in a large bowl, and refrigerate for at least 3 hours.
step 2: Preheat oven to 325 degrees F (165 degrees C).
step 3: Place roast in a medium roasting pan. Roast the pork with marinade uncovered at in preheated oven for 2 1/2 to 3 hours, or until internal temperature reaches 170 degrees F on a meat thermometer . Baste hourly during cooking. Serve with currant sauce.
step 4: To make currant sauce: In a small saucepan over medium-low heat, slowly melt the currant jelly. Stir in the 2 tablespoons sherry and 1 tablespoon soy sauce.

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