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Ingredients
- 1/2 cup dry cooking sherry or chicken broth
- 1/2 cup soya sauce
- 2 garlic cloves, minced
- 2 tbsp ground mustard
- 2 tsp dried thyme
- 1 tsp ground ginger
- 1 goneless rolled pork loin roast (4 to 5 lbs)
- APRICOT SAUCE
- 1 jar (10-12 ounces) apricot preserves
- 2 tbsp dry cooking sheery
- 1 tbsp soy sauce
Details
Servings 10
Preparation
Step 1
In a large resealable plastic bag or shallow glass container. combine the first six ingredients; mix well. Add pork roast, turing to coat all sides. Cover and refrigerate 3-4 hours, turning occasionally. Drain and discard marinade. Place roast with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325 for 2 to 2 1/2 hours or until a meat thermoneter reads 160 degrees. Cover and let stand 15 minutes before carving. Meanwhile in a small saucepan, combine sauce ingredients; heat through. Serve with roast.
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