Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Mustard, dry 4 lb Pork loin roast; boned,
2 ts Thyme leaves, whole -rolled, and tied
1/2 c Sherry, dry 10 oz Preserves, apricot; or jelly
1/2 c Soy sauce 1 tb Soy sauce
2 Garlic cloves; minced 2 tb Sherry, dry
1 ts Ginger, ground

Combine first 6 ingredients in a shallow dish, stirring well. Place
roast in dish; cover and marinate 3 to 4 hours in refrigerator,
turning occasionally.

Remove roast from marinade, and place on a rack in a shallow roasting
pan. Insert meat thermometer at an angle into thickest part of roast.
Bake, uncovered, at 325 degrees until thermometer registers 170
degrees (2-1/2 to 3 hours total cooking time).

Combine preserves, 1 tablespoon soy sauce, and 2 tablespoons sherry
in a small saucepan; cook over low heat, stirring occasionally, until
preserves melt. Serve with sliced roast. Garnish as desired.

SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 01-27-95

Browse by categories