Pork Roast with Sherry Marinate

Main

Difficulty: Easy Servings: 12 Source:

Ingredients

1/2 cup soy sauce

1/2 cup dry sherry

1 tablespoon dry mustard

1 teaspoon ground ginger

1 teaspoon dried whole thyme

2 cloves garlic minced

1 (3- to 4-pound) pork loin roast boned, rolled, and tied

Description

Marinated Pork Roast, made from boneless loin, with a faintly Oriental air.

Directions

Combine soy sauce, sherry, mustard, ginger, thyme, and garlic in a shallow dish; stir well.

Place roast in dish. Cover and marinate roast overnight in refrigerator; turn occasionally.

Remove roast to a well-greased rack in a shallow roasting pan, reserving marinade. Insert meat thermometer, at an angle, into thickest part of roast.

Bake, uncovered, at 325° for 2 hours and 45 minutes or until meat thermometer registers 170°.

Baste with reserved marinade every 15 minutes during last 45 minutes of cooking time.

Remove roast to a serving platter.

Let roast stand 10 to 15 minutes before slicing.