- 8
Ingredients
- 1 tablespoon all-purpose flour
- 1 boneless pork center loin roast (about 4 pounds)
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 clove garlic, minced
- 1/2 cup dry sherry or orange juice
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 2 tablespoons ketchup
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 teaspoon Dijon Mustard
Preparation
Step 1
Shake 1 tablespoon flour in a medium-size plastic cooking bag. Place bag in a 2-quart glass baking dish. Place roast in the bag.
Mix remaining ingredients except cornstarch and water and pour over meat in the bag. Close bag securely with string (do not metal twist tie). Refrigerate several hours.
Make six ½-inch slits in the top of the bag. Cook in microwave oven 60 minutes at medium-high. or until meat tests done; turn over halfway through cooking period. If using Temperature Probe, insert probe through plastic bag at an angle near center of meat; cook in microwave oven set at 160°F and at medium-high
Let stand 15 minutes for heat to equalize; during this time internal temperature will rise to 170°F.
Pour cooking liquid into a 1-quart glass measuring cup, skim off fat. Dissolve cornstarch in water, stir into liquid. Cook uncovered in microwave oven 3 to 5 minutes at high, or until thickened; stir twice.
Serve with meat.