Recipe for Marinated Pork Roast


2 tablespoon mustard, dry
2 teaspoon thyme leaves, whole
1/2 cup sherry, dry
1/2 cup soy sauce
2 garlic cloves; minced
1 teaspoon ginger, ground
4 lb pork loin roast; boned, rolled, and tied
10 oz preserves, apricot; or jelly
1 tablespoon soy sauce
2 tablespoon sherry, dry


Combine first 6 ingredients in a shallow dish, stirring well. Place roast in dish; cover and marinate 3 to 4 hours in refrigerator, turning occasionally.

Remove roast from marinade, and place on a rack in a shallow roasting pan. Insert meat thermometer at an angle into thickest part of roast. Bake, uncovered, at 325 degrees until thermometer registers 170 degrees (2-1/2 to 3 hours total cooking time).

Combine preserves, 1 tablespoon soy sauce, and 2 tablespoons sherry in a small saucepan; cook over low heat, stirring occasionally, until preserves melt. Serve with sliced roast. Garnish as desired.

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