Sherried Pork Roast

Submitted By: Vivian Christman

Ingredients

• 3/4 cup sherry
• 1/3 cup dried sweet cherries
• 1/3 cup dried cranberries
• 3 pounds lean, boned pork loin roast
• 1 tablespoon chopped crystallized ginger
• 1/4 cup honey
• 2 1/2 tablespoons soy sauce
• 1/4 cup onion, grated

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

Parsley sprigs, for garnish

Instructions

Plump fruit in sherry one to two hours or overnight; drain, reserving sherry and fruit.
Make a slit lengthwise about 21/2 inches deep in boned side of pork roast; fill with drained fruit. Tie roast securely with kitchen string to enclose fruit.
Combine ginger with reserved sherry, honey, soy sauce, onion, salt, and pepper;

blend well. Marinate pork in sherry mixture for two to four hours; drain and reserve marinade.
Roast pork in oven at 350°, basting frequently with reserved marinade for 1 1/2 to 2 hours, until meat thermometer registeres 160°. Cover roast with foil as needed to prevent overbrowning. Garnish roast with parsley.