Pork loin roast
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .