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Pork Loin Roast Recipe

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This recipe for Pork Loin Roast, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Laverty
Added: Wednesday, February 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. dry cooking sherry or 1/2 c. soy sauce, 1/2 cup chicken broth, 2 garlic cloves minced, 2 T. dry mustard, 2 tsp. dried thyme, 1 tsp. ground ginger, 1 boneless pork loin 4-5 lb.

Apricot sauce: 1 10-12 oz. jar of apricot preserves, 2 T. dry cooking sherry or soy sauce, chicken broth, 1 T. soy sauce.

Directions:
Directions:
In a bowl, combine the marinade ingredients and mix well. Put pork roast in a plastic bag and add marinade. Turn to coat all sides. Refrigerate 3-4 hours, turning occasionally. Remove meat and discard marinade. Place roast with fat side up on a rack in a shallow pan. Insert meat thermometer. Bake uncovered at 325 for 2 to 2 1/2 hours or until the thermometer registers 160-180. Cover and let stand 15 minutes before carving. Meanwhile, in a small saucepan, combine apricot sauce ingredients. Heat and stir until well mixed and heated through. Serve with the roast.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
We buy large pork loins and they can be cut to your size and can also be cut into boneless pork chops. They can be used in so many ways. I have never used the sauce. The leftovers are great, sliced for sandwiches. I usually put a few large fork holes in the meat so the marinade can get into the meat easier.

 

 

 

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