Marinated Pork Roast with Apricot Sauce

Serves: 9
Total Calories: 101


2 garlic cloves, peeled, minced
1/2 cup plus 2 tablespoons dry sherry, divided
1/2 cup plus 1 tablespoon soy sauce, divided
2 tablespoons dry mustard
2 teaspoons thyme
1 teaspoon ginger
1 (5- to 6-pound) boneless pork loin, rolled, tied
1 (10-ounce) jar apricot preserves


In a 2-cup measure, combine garlic, 1/2 cup sherry, 1/2 cup soy sauce, mustard, thyme, and ginger, blending well. Arrange pork loin in a deep bowl or dish; pour marinade over meat. Cover and refrigerate 2–3 days, turning meat frequently. Remove meat from marinade.

Insert meat thermometer into center of roast, away from fat. Arrange roast on a rack in a shallow roasting pan and bake in slow (325°) oven 2 1/2–3 hours or until thermometer registers 170°. In a saucepan, combine preserves, remaining 2 tablespoons sherry and 1 tablespoon soy sauce; heat until bubbly hot; serve sauce with roast.

Nutritional Facts:

Serves: 9
Total Calories: 101
Calories from Fat: 0

This Marinated Pork Roast with Apricot Sauce recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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