INGREDIENTS

INSTRUCTIONS

Marinade:
1/2    cup sherry
1/2    cup brown sugar
1/8    teaspoon black pepper
1/8    teaspoon MSG
Saute onions and garlic in a little oil. In a mixing bowl, add sauted
onions, garlic and other marinade ingredients and mix well.
Place pork in glass baking dish and pour marinade over meat. Marinate
pork in refrigerator a minimum of 3 hours, overnight is better.
Preheat oven to 400F.
Remove pork from marinade and heat marinade in sauce pan to boiling.
Remove from heat.
Put pork on middle rack of oven with drip pan underneath roast to
catch drippings. Put about 1/2 cup of water into pan. Sear pork at
400F for 10 minutes. Reduce heat to 250F and roast for 2-3 hours
until internal temperature of pork reaches 155F. Baste every 30
minutes with marinade. Use instant reading thermometer with thin
probe. DO NOT overcook. The pork roast will continue to cook for a
few minutes after it is removed from the oven. Keep about 1/4 cup of
water in drip pan.
Remove and deglaze drip pan with water. In pan, add more water to
make 1 cup of liquid. Thicken with 1 tablespoon of corn starch and
simmer gravy until thickened. Salt to taste.
Slice and serve immediately after removing from oven.
Recipe by: Lee Su Jan - modified by Bill Wight
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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