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 with Grape Sauce




Source of Recipe


Internet


List of Ingredients




Marinate a 3-4 lb. pork roast in the following for about 2-3 hours in the refrigerator:

1/2 cup soy sauce
1/2 cup sherry or cooking sherry
2 cloves of garlic (peeled and mashed with the flat edge of a knife)
1 tablespoon of dry mustard
1 teaspoon dried thyme (crushed)

Reserve marinade for basting. Place the meat on a rack in a shallow pan and roast at 325 degrees uncovered for 2 to 3 hours or until a thermometer reads the proper internal temperature. Baste the roast for the last hour of cooking with the reserved marinade.

Grape sauce:
1/2 cup of grape jelly (not jam)
2 tablespoons of sherry
1 tablespoon of soy sauce

Combine in a sauce pan and heat until jelly is melted and bubbly. Slice meat and serve with the grape sauce.



Recipe