Marinated Pork Roast
An Asian-style sherried marinade imparts incredible flavor to this pork loin roast.
1 (2 1/2 to 3-pound) boned pork loin roast
1 teaspoon dry mustard
1 teaspoon dried thyme leaves
3 cloves garlic, peeled
1 ounce fresh gingerroot
3/4 cup dry sherry
3/4 cup soy sauce
- Put the pork loin in a shallow pan, fat side up. Mix the mustard and thyme together. Rub into the fat.
- Using a food processor fitted with steel blade, drop the garlic and ginger root into the chute with the motor running. Chop finely; add sherry and soy sauce. Pulse machine a few times. Without a food processor, chop garlic finely and grate ginger root. Place in a pint container, add sherry and soy sauce, cover with lid and shake to combine ingredients
- Pour the marinade over the meat. Cover and refrigerate at least 6 but preferably 12 hours, turning meat 2 to 3 times.
- Remove the meat from marinade. Strain marinade into a small sauce pan. Save the strained solids for addition to the meat in the roasting pan. Heat the liquid to boiling, skimming as necessary. Remove from heat and set aside.
- Place meat (fat side up) and reserved strained solids in a shallow pan. Roast in a preheated 325°F (160°C) oven to an internal temperature 150°F (65°C).
- Cover meat and pan securely and keep in a warm place for 30 minutes. Add pan juices which accumulate to marinade. Boil down to thicken, removing fat from the surface.
- Slice roast thinly. Move sliced roast to heated platter and pour sauce over meat.
Makes 6 to 8 servings.