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.
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