Asian Pork Roast Recipe #14532
This makes for a delicious Sunday dinner. I serve it with rice (sometimes mashed potatoes, though) and broccoli.
by Lennie
½ day | 6 hours prep
SERVES 12
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
- You'll need 2 heavy-duty large plastic bags; place one inside the other, then place roast inside inner bag.
- In bowl, combine all other roast ingredients and mix well; pour over the roast in the bag.
- 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.
- 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.
- Preheat oven to 325F degrees.
- Remove roast from bag, discarding marinade.
- 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.
- Let stand for about 15 minutes before carving to allow juices to settle back into meat.
- To make the sauce, combine all sauce ingredients in a small saucepan and heat over medium heat until jelly melts.
- Stir well and serve with pork.
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5 stars