Yield: 6 Servings
Measure | Ingredient |
---|---|
½ cup | Soy sauce |
½ cup | Sherry |
2 \N | Cloves garlic; minced |
1 tablespoon | Dry mustard |
1 teaspoon | Ginger |
1 teaspoon | Thyme |
1 \N | (4-5 pound) rolled pork loin roast |
1 \N | Jar (10-oz) red current jelly |
2 tablespoons | Sherry |
1 teaspoon | Soy sauce |
Combine first 6 ingredients. Place roast in marinade in Brown-N-Bag for 2 to 3 hours or overnight. Remove roast from marinade, place in a shallow roasting pan and roast, uncovered, for 2-½ to 3 hours at 325ø. Baste with marinade during last hour. Combine last 3 ingredients in saucepan and heat thoroughly. Serve roast with currant sauce. Yield: 6 to 8 servings.
NANCY HUTTON
MEMPHIS, TN
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .