Marinated Pork Roast

Marinated Pork Roast, made from boneless loin, with a faintly Oriental air.


12 servings

Recipe from

Oxmoor House


1/2 cup soy sauce
1/2 cup dry sherry
1 tablespoon dry mustard
1 teaspoon ground ginger
1 teaspoon dried whole thyme
2 cloves garlic, minced
1 (3- to 4-pound) pork loin roast, boned, rolled, and tied
Onion chrysanthemum (optional)
Cherry tomato flowers (optional)
Large bay leaves (optional)


Combine soy sauce, sherry, mustard , ginger, thyme, and garlic in a shallow dish; stir well. Place roast in dish. Cover and marinate roast overnight in refrigerator; turn occasionally.

Remove roast to a well-greased rack in a shallow roasting pan, reserving marinade. Insert meat thermometer, at an angle, into thickest part of roast.

Bake, uncovered, at 325° for 2 hours and 45 minutes or until meat thermometer registers 170°. Baste with reserved marinade every 15 minutes during last 45 minutes of cooking time.

Remove roast to a serving platter. Garnish platter with onion chrysanthemum, cherry tomato flowers, and bay leaves, if desired. Let roast stand 10 to 15 minutes before slicing.