Spindletop Marinated Pork Roast
Ingredients
For Pork Loin
½ cup soy sauce
½ cup dry sherry
2 cloves garlic, minced
2 teaspoons Dijon mustard
1 teaspoon ground ginger
1 teaspoon dried thyme, crushed
4- to 6-lb pork loin roast (boned, rolled and tied)
For Currant Sauce
1 10-oz. jar currant jelly
1 tablespoon soy sauce
2 tablespoons sherry
Instructions
For Pork Loin
Blend soy sauce, sherry, garlic, mustard, ginger and thyme. Place roast in a large Ziplock bag and set in a deep bowl. Pour marinade in bag and close. Marinate for 2-3 hours at room temperature or overnight in refrigerator. Press bag against meat and turn occasionally. Remove meat from marinade and place on rack in shallow pan. Roast uncovered at 325° for 3 hours. Baste with marinade during the last hour. Serve with currant sauce.
For Currant Sauce
In saucepan, melt currant jelly; add sherry and soy sauce. Stir and simmer for 2 minutes
Serves approximately 10.
