Marinated Pork Roast with Currant Sauce |
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Prep Time: 240 Minutes Cook Time: 180 Minutes |
Ready In: 420 Minutes Servings: 6 |
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Flavorful boneless pork loin with a classical marinade. The currant sauce is a must for an elegant touch. Makes a great holiday or special occasion dinner. Ingredients:
1 (4 pound) boneless rolled pork loin roast |
1/2 cup soy sauce |
1/2 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:
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.
2. Preheat oven to 325 degrees F (165 degrees C).
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.
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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