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Prep Time: 360 Minutes Cook Time: 0 Minutes |
Ready In: 360 Minutes Servings: 12 |
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This makes for a delicious Sunday dinner. I serve it with rice (sometimes mashed potatoes, though) and broccoli. Ingredients:
1 boneless pork loin, 5 to 6 pounds |
1/2 cup dry sherry |
1/2 cup soya sauce |
3 cloves garlic, minced |
1 tablespoon dry mustard |
1 tablespoon freshly grated gingerroot |
1 tablespoon fresh thyme, minced,or |
1 teaspoon dried thyme |
1 cup red currant jelly or 1 cup black currant jelly |
2 tablespoons dry sherry |
1 tablespoon soya sauce |
1 tablespoon freshly grated gingerroot |
Directions:
1. You'll need 2 heavy-duty large plastic bags; place one inside the other, then place roast inside inner bag.
2. In bowl, combine all other roast ingredients and mix well; pour over the roast in the bag.
3. Press out any air, tie it up with a twist-tie or elastic band, and place in a large bowl and stash in your fridge.
4. Marinate for about 6 hours, occasionally squishing bag to make sure all the meat gets contact with the marinade; you can get away with 3 to 4 hours though.
5. Preheat oven to 325F degrees.
6. Remove roast from bag, discarding marinade.
7. Place roast on a rack in a roasting pan and roast until pork reaches internal temp of 170F (75C) and juice is no longer pink- about 3 hours.
8. Let stand for about 15 minutes before carving to allow juices to settle back into meat.
9. To make the sauce, combine all sauce ingredients in a small saucepan and heat over medium heat until jelly melts.
10. Stir well and serve with pork.
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