Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Marinated Pork Roast




Source of Recipe


Internet


List of Ingredients




2 1/2-3 lb boned pork loin roast
1 tsp dry mustard
1 tsp dried thyme leaves
3 cloves garlic, peeled
1 oz gingerroot
3/4 cup dry sherry
3/4 cup brewed soy sauce, such as Kikkoman

Put the pork loin in a shallow pan, fat side up. Mix the mustard and thyme together. Rub into the fat. Using a food processor fitted with steel blade, drop the garlic and gingerroot into the chute with the motor running. Chop finely; add sherry and soy sauce. Pulse machine a few times. Without a food processor, chop garlic finely and grate gingerroot. Place in a pint container, add sherry and soy sauce, cover with lid and shake to combine ingredients. Pour the marinade over the meat. Cover and refrigerate at least 6 but preferably 12 hours, turning meat 2-3 times.

Remove the meat from marinade. Strain marinade into a small sauce pan. Save the strained solids for addition to the meat in the roasting pan.
Heat the liquid to boiling, skimming as necessary. Remove from heat and set aside.

Place meat (fat side up) and reserved strained solids in a shallow pan. Roast in a preheated 325o F oven to an internal temperature 140o F. (In my oven, it takes 75 minutes.) Cover meat and pan securely and keep in a warm place for 30 minutes. Add pan juices which accumulate to marinade. Boil down to thicken, removing fat from the surface. Slice roast thinly. Move sliced roast to heated platter and pour sauce over meat.

Makes 6-8 servings.


Recipe