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Marinated
Pork Roast
1/2 cup of soy sauce
1/2 cup of dry sherry
1 tablespoon of dry mustard
1 teaspoon of ground ginger
1 teaspoon of dried whole thyme
2 cloves garlic, minced
one 3 to 4 pound pork loin roast, boned, rolled and tied
Onion chrysanthemum, optional
Cherry tomato flowers, optional
Large bay leaves, optional |
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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 325ºF. for 2 hours and 45 minutes or until meat
thermometer registers 170º. 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. Yield: 12 servings
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