- 1/2 cup soy sauce
- 1/2 cup dry sherry
- 2 tablespoons mustard powder
- 2 teaspoons dried thyme leaves
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 (4.5 pound) boneless pork loin roast - trimmed, rolled, and tied
- 1 (10 ounce) jar apricot preserves
- 2 tablespoons dry sherry
- 1 teaspoon soy sauce
- Stir 1/2 cup soy sauce, 1/2 cup sherry, mustard powder, thyme, garlic, and ginger together in a large, shallow bowl. Place pork roast into marinade and cover; refrigerate at least 4 hours or overnight for best flavor, turning occasionally.
- Preheat oven to 325 degrees F (165 degrees C).
- Place marinated pork roast onto a rack set into a roasting pan; discard the used marinade. Insert a probe-type meat thermometer into thickest part of the roast.
- Roast pork loin until thermometer reads 170 degrees F (75 degrees C), 2 1/2 to 3 hours.
- Combine apricot preserves, 2 tablespoons sherry, and 1 teaspoon soy sauce in a small saucepan over low heat. Stir until preserves melt. Serve apricot sauce with sliced pork roast.
05/03/2018
recipepes.com
Marinated Pork Roast With Apricot Sauce, recipe
PT15M
PT1H
5
455 calories
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