Festive Roast Pork Recipe

How to make it

---

• Ingredients:
• 1/2 cup dry cooking sherry or chicken broth
• 1/2 cup soy sauce
• 2 garlic cloves, minced
• 2 tablespoons ground mustard
• 2 teaspoons dried thyme
• 1 teaspoon ground ginger
• 1 boneless rolled pork loin roast (4 to 5 pounds)
• APRICOT SAUCE:
• 1 jar (10 to 12 ounces) apricot preserves
• 2 tablespoons dry cooking sherry or chicken broth
• 1 tablespoon soy sauce
• Directions:
• In a large plastic bag or glass dish, combine the first six ingredients; mix well. Add pork roast, turning to coat all sides. Cover and refrigerate for 3-4 hours, turning occasionally.
• Drain and discard marinade. Place roast with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a meat thermometer reads 160°. Cover and let stand for 15 minutes before carving. Meanwhile, in a small saucepan, combine apricot sauce ingredients. Cook and stir until well mixed and heated through. Serve with roast. Yield: 8-10 servings.