Honey Garlic Roast Pork

By Luschka on July 30, 2008

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Ingredients

    1. 1 7/8 kg boneless pork loin roast

    Marinde

    1. 30 ml soy sauce
    2. 30 ml sherry wine
    3. 30 ml liquid honey
    4. 30 ml grated gingerroot
    5. 2 garlic cloves, crushed

Directions

  1. Marinade: Combine soy sauce, water, sherry, honey, ginger and garlic.
  2. Trim any fat from meat. Place joint in a large plastic bag and pour marinade over. Tie bag shut and refrigerate for at least 4 hours, turning bag occasionally.
  3. Remove the joint from bag, reserving marinade and leaving as much ginger and garlic bits as possible clinging tot he meat.
  4. Place on rack in a roasting tin.
  5. Roast, uncovered and basting occasionally with marinade at 160C (325F) for 2 hours or until meat thermometer registers 70C (160F).
  6. Let stand for 15 minutes before carving.
 
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