Marinated Pork Loin With Currant Ginger Sauce |
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Prep Time: 1 Minutes Cook Time: 240 Minutes |
Ready In: 241 Minutes Servings: 8 |
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I collected some recipes using currant jelly and this is one of them. This only requires 4 hours to marinate. Ingredients:
1/2 cup soy sauce |
1/2 cup dry sherry |
2 garlic cloves, minced |
1 tablespoon dry mustard |
1 teaspoon ground ginger |
1 teaspoon dried thyme, crushed |
1 (3 -4 lb) pork loin |
1 (10 ounce) jar currant jelly |
2 tablespoons dry sherry |
1 tablespoon soy sauce |
Directions:
1. Place pork loin in a large zip top plastic bag and add the marinade ingredients. Close bag tight and move it and shake it to blend and coat pork well. Marinate at least 4 hours in the refrigerator, turning occasionally.
2. When ready to cook, remove meat from marinade, reserving marinade to baste.
3. Preheat oven to 325 and place pork in a heat proof shallow pan or dish and roast uncovered for 20-25 minutes per pound or until a meat thermometer registers 155 Degrees F. Baste with the marinade after about 30-45 minutes and discard the rest of the marinade.
4. Meanwhile, make sauce to serve the roast with by melting the jelly, soy sauce and the sherry in a saucepan over medium heat and simmer about 2 minutes; stirring occasionally.
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