Marinated Pork Roast

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

Yield: 12 servings
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 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)

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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