| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Soy sauce |
| 1/2 |
c |
Sherry |
| 2 |
|
Cloves garlic; minced |
| 1 |
tb |
Dry mustard |
| 1 |
ts |
Ginger |
| 1 |
ts |
Thyme |
| 1 |
|
(4-5 pound) rolled pork loin roast |
| 1 |
|
Jar (10-oz) red current jelly |
| 2 |
tb |
Sherry |
| 1 |
ts |
Soy sauce |
INSTRUCTIONS
Combine first 6 ingredients. Place roast in marinade in Brown-N-Bag for 2
to 3 hours or overnight. Remove roast from marinade, place in a shallow
roasting pan and roast, uncovered, for 2-1/2 to 3 hours at 325°. Baste with
marinade during last hour. Combine last 3 ingredients in saucepan and heat
thoroughly. Serve roast with currant sauce. Yield: 6 to 8 servings.
NANCY HUTTON
MEMPHIS, TN
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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