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Recipe of the Month Meats & Seafood - Sherried Pork Roast



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.
 
 
 
 
Submitted By: Vivian Christman
Clarksville
Montgomery Farmers Co-op
 
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