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Prep Time: 240 Minutes Cook Time: 120 Minutes |
Ready In: 360 Minutes Servings: 10 |
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My family demands this recipe with our black-eyed peas and cabbage on New Year's Day. It is easy to make ahead and reheat. Ingredients:
5 lbs center-cut pork loin roast or 5 lbs pork tenderloin |
1 teaspoon thyme |
1/2 cup soy sauce |
1 1/3 cups peach preserves |
6 tablespoons sherry wine (not cooking sherry) |
1/2 cup chili sauce |
2 large garlic cloves, crushed |
1 1/2 cups water |
1 teaspoon ground cinnamon |
Directions:
1. Marinate pork in sauce made from soy sauce, sherry, garlic, cinnamon and thyme for minimum 4 hours (overnight is best), turning several times.
2. Line the bottom of a roaster pan with tin foil and spray the rack with non-stick spray.
3. Place the pork on the rack (save the marinade!) and roast at 325 for 30 minutes per pound.
4. While the pork is cooking, prepare the sauce. Combine the reserved marinade, peach preserves, chili sauce, and 1 C of water. Bring to a boil, stirring constantly. Watch it closely because it can easily boil over.
5. Remove the pork and slice into servings. Add the remaining 1/2 C of water to the pan drippings and add all to the marinade mixture.
6. Place pork slices in a 13x9 pan. Pour the sauce over the roast slices. Cover and bake for at least 30 minutes at 325.
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