Pork loin roast

Yield: 6 Servings

Measure Ingredient
½ cup Soy sauce
½ cup Sherry
2 Cloves garlic; minced
1 tablespoon Dry mustard
1 teaspoon Ginger
1 teaspoon Thyme
1 (4-5 pound) rolled pork loin roast
1 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, .

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