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Nutrition Facts
Serving Size 1 (106g) Recipe makes 12 servings The following items or measurements are not included below: 1 boneless pork loin
Calories 141
Calories from Fat 2		(1%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 765mg		31%
Potassium 120mg		3%
Total Carbohydrate 22.9g		7%
	Dietary Fiber 0.6g	2%
	Sugars 15.2g
Protein 1.8g		3%
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⁽⁴⁾ RATE IT NOW Print Recipe

By: Lennie
Nov 19, 2001

This makes for a delicious Sunday dinner. I serve it with rice (sometimes mashed potatoes, though) and broccoli.

SERVES 12 (change servings and units)

Ingredients

For roast

1 boneless pork loin, 5 to 6 pounds
1/2 cup dry sherry
1/2 cup soya sauce
3 cloves garlic, minced
1 tablespoon dry mustard
1 tablespoon freshly grated gingerroot
1 tablespoon fresh thyme, minced,or
1 teaspoon dried thyme

Side Sauce

1 cup red currant jelly or black currant jelly
2 tablespoons dry sherry
1 tablespoon soya sauce
1 tablespoon freshly grated gingerroot

Directions

1
You'll need 2 heavy-duty large plastic bags; place one inside the other, then place roast inside inner bag.
2
In bowl, combine all other roast ingredients and mix well; pour over the roast in the bag.
3
Press out any air, tie it up with a twist-tie or elastic band, and place in a large bowl and stash in your fridge.
4
Marinate for about 6 hours, occasionally squishing bag to make sure all the meat gets contact with the marinade; you can get away with 3 to 4 hours though.
5
Preheat oven to 325F degrees.
6
Remove roast from bag, discarding marinade.
7
Place roast on a rack in a roasting pan and roast until pork reaches internal temp of 170F (75C) and juice is no longer pink-- about 3 hours.
8
Let stand for about 15 minutes before carving to allow juices to settle back into meat.
9
To make the sauce, combine all sauce ingredients in a small saucepan and heat over medium heat until jelly melts.
10
Stir well and serve with pork.

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Featured Reviews for This Recipe

From: carolanne

On Feb 20, 2003

A little on the dry side, I used a pork tenderloin. The sauce is sweet and tangy all at the same time, but it couldn't hide dried out meat. This recipe might be more suited to a fattier piece of pork. I am using the leftovers sliced very thin with Open Pit BBQ sauce - nice firm textured meat with a bit of spice.

0 people found this review helpful

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From: Norahs Girl

On Oct 26, 2002

This was Wonderful,I would,t change a thing.I served it with some Steamed broccoli and a bowl of mashed potato,s.

1 person found this review helpful

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From: Evie*

On Dec 31, 2001

I had plans on making this for our Christmas dinner, but we had been given a lovely ham on the bone so we ate that instead. Decided to make this delicious pork recipe today for a family Sunday roast. I used a shoulder roast (bone in) and the meat was the most tender of any I have ever made. Plenty left for sandwiches tomorrow too, which is a bonus! Thanks for posting and to anyone wanting a delicious roast give this one a go!

3 people found this review helpful

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From: Lise in Indiana

On May 10, 2008

I used a boneless shoulder pork roast and marinated it overnight. I think modern pork is too lean, so it's easy to have "dry" pork. But the slow-roasting helped keep it from getting too dry and the flavor was good. I used orange marmalade instead of currant jelly in the sauce, just what I had, but I liked it very much. I shredded the left-over meat and simmered in the remaining orange sauce and a 1/2 cup bottled bbq sauce - made GREAT sandwiches the next day! Thanks for a great recipe, Lennie

1 person found this review helpful

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