Marinated Pork Roast
- 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.
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