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Recipe of the Month
Meats & Seafood -
Sherried Pork Roast
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| INGREDIENTS |
- 3/4 cup sherry
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1/3 cup dried sweet cherries
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1/3 cup dried cranberries
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3 pounds lean, boned pork loin roast
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1 tablespoon chopped crystallized ginger
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1/4 cup honey
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2 1/2 tablespoons soy sauce
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1/4 cup onion, grated
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1/2 teaspoon salt
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1/4 teaspoon coarsely ground black pepper
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Parsley sprigs, for garnish
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| 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. |
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