Asian Pork Roast

Submitted by Lennie

"This makes for a delicious Sunday dinner. I serve it with rice (sometimes mashed potatoes, though) and broccoli."

 

• Ready In: 9hrs
• Ingredients: 12
• Serves: 12

ingredients

• For roast

• 1 boneless pork loin, 5 to 6 pounds
• 1⁄2 cup dry sherry
• 1⁄2 cup soya sauce
• 3 cloves garlic, minced
• 1 tablespoon dry mustard
• 1 tablespoon freshly grated gingerroot
• 1 tablespoon fresh thyme, minced,or
• 1 teaspoon dried thyme

• Side Sauce

• 1 cup red currant jelly or 1 cup black currant jelly
• 2 tablespoons dry sherry
• 1 tablespoon soya sauce
• 1 tablespoon freshly grated gingerroot

directions

1. You'll need 2 heavy-duty large plastic bags; place one inside the other, then place roast inside inner bag.
2. In bowl, combine all other roast ingredients and mix well; pour over the roast in the bag.
3. Press out any air, tie it up with a twist-tie or elastic band, and place in a large bowl and stash in your fridge.
4. Marinate for about 6 hours, occasionally squishing bag to make sure all the meat gets contact with the marinade; you can get away with 3 to 4 hours though.
5. Preheat oven to 325F degrees.
6. Remove roast from bag, discarding marinade.
7. Place roast on a rack in a roasting pan and roast until pork reaches internal temp of 170F (75C) and juice is no longer pink-- about 3 hours.
8. Let stand for about 15 minutes before carving to allow juices to settle back into meat.
9. To make the sauce, combine all sauce ingredients in a small saucepan and heat over medium heat until jelly melts.
10. Stir well and serve with pork.

Reviews

[ltdsaloon16r]

I had plans on making this for our Christmas dinner, but we had been given a lovely ham on the bone so we ate that instead. Decided to make this delicious pork recipe today for a family Sunday roast. I used a shoulder roast (bone in) and the meat was the most tender of any I have ever made. Plenty left for sandwiches tomorrow too, which is a bonus! Thanks for posting and to anyone wanting a delicious roast give this one a go!

 

[Norahs Girl]

This was Wonderful,I would,t change a thing.I served it with some Steamed broccoli and a bowl of mashed potato,s.

 

[Lise in Indiana]

I used a boneless shoulder pork roast and marinated it overnight. I think modern pork is too lean, so it's easy to have "dry" pork. But the slow-roasting helped keep it from getting too dry and the flavor was good. I used orange marmalade instead of currant jelly in the sauce, just what I had, but I liked it very much. I shredded the left-over meat and simmered in the remaining orange sauce and a 1/2 cup bottled bbq sauce - made GREAT sandwiches the next day! Thanks for a great recipe, Lennie

 

[carolanne]

A little on the dry side, I used a pork tenderloin. The sauce is sweet and tangy all at the same time, but it couldn't hide dried out meat. This recipe might be more suited to a fattier piece of pork. I am using the leftovers sliced very thin with Open Pit BBQ sauce - nice firm textured meat with a bit of spice.