Meats

Deb's Boneless Pork Loin Tom & Kari

This is Tom's absolute favorite pork recipe. My sister-in-law, Deb, made it one Christmas when Tom and I were first married, and it still remains one of his top requested dinners!

1 tablespoon dried mustard
1 tablespoon dried thyme
1/2 cup plus 1 teaspoon soy sauce, divided
1/2 cup plus 2 tablespoons sherry, divided
3 cloves garlic, finely chopped
3 tablespoons minced ginger
8 ounces apple or currant jelly
5-6 pound boneless pork loin, trimmed
2 cups applesauce
4 tablespoons horseradish

Rub roast with dry mustard and thyme. In small bowl, combine soy sauce, sherry, garlic and ginger. Place prepared tenderloin in roasting pan and pour soy sauce mixture over tenderloin. Marinate in refrigerator overnight. Turn roast once during marinating period.

Roast in a 325-degree oven at approximately 25 minutes per pound. Baste frequently with marinade. Tenderloin is done when meat thermometer registers 175 degrees.

Melt jelly over medium heat. When it's bubbly, add 1 teaspoon soy sauce and 2 tablespoons sherry. Cook down, stirring constantly. Spoon over pork. Let pork cool (not in the refrigerator). Slice and serve with: 2 cups apple- sauce mixed with 4 tablespoons horseradish.



Go To Previous Page