Luckytrim
05-02-2009, 03:25 PM
Marinated Pork Loin Roast
For the marinade
3/4 cup oil
3/4 cup sherry (not cooking sherry; use one you would drink!)
1/2 cup soy sauce
1/8 tsp. thyme
3 cloves garlic, chopped.
Place ingredients in a mason jar, lid it and agitate gently to incorporate...
Place Pork loin in a large sealable container and pour marinade over it.
Marinate the pork loin 4-6 hours (or overnight) in refrigerator. Turn the container (or, if you're afraid of leaks, the meat) over several times during marinating.
Preheat the oven to 325 degrees.
Remove loin from marinade, place in a roasting pan and place in the oven, uncovered.
Reserve marinade for basting.
Allow plenty of roasting time - about 30 minutes for each pound.
While the roast is cooking, baste it several times with marinade.
Heat one jar currant jelly (8-10 oz.) and 4 oz. Hot pepper jelly in small saucepan over medium-high heat until it bubbles. Add 6
tablespoons of marinade and cook for a few more minutes, stirring constantly.
When cooking is complete, remove roast to a large serving platter.
Coat roast with the jelly mixture.
You can - depending on your plans - serve it hot (good) cold (better) or warm (best)
For the marinade
3/4 cup oil
3/4 cup sherry (not cooking sherry; use one you would drink!)
1/2 cup soy sauce
1/8 tsp. thyme
3 cloves garlic, chopped.
Place ingredients in a mason jar, lid it and agitate gently to incorporate...
Place Pork loin in a large sealable container and pour marinade over it.
Marinate the pork loin 4-6 hours (or overnight) in refrigerator. Turn the container (or, if you're afraid of leaks, the meat) over several times during marinating.
Preheat the oven to 325 degrees.
Remove loin from marinade, place in a roasting pan and place in the oven, uncovered.
Reserve marinade for basting.
Allow plenty of roasting time - about 30 minutes for each pound.
While the roast is cooking, baste it several times with marinade.
Heat one jar currant jelly (8-10 oz.) and 4 oz. Hot pepper jelly in small saucepan over medium-high heat until it bubbles. Add 6
tablespoons of marinade and cook for a few more minutes, stirring constantly.
When cooking is complete, remove roast to a large serving platter.
Coat roast with the jelly mixture.
You can - depending on your plans - serve it hot (good) cold (better) or warm (best)