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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This is the only way my family will let me prepare pork roast. A flavorful currant sauce complements each mouthwatering bite.Karen Ellinwood, Liberty Center, Ohio Ingredients:
1 cup soy sauce |
1 cup dry sherry or chicken broth |
2 tablespoons ground mustard |
2 teaspoons ground ginger |
2 teaspoons dried thyme |
4 garlic cloves, minced |
1 boneless rolled pork loin roast (4 to 5 pounds) |
currant sauce: |
1 jar (12 ounces) red currant jelly |
2 tablespoons dry sherry or chicken broth |
1 tablespoon soy sauce |
Directions:
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.
2. 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.
3. 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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