Directions:
- In a bowl, combine the soy sauce, sherry or broth, mustard, ginger, thyme and garlic; mix well. Pour 1 cup marinade into a large resealable plastic bag; add the roast. Seal bag and turn to coat. Refrigerate for 3 hours or overnight, turning occasionally. Cover and refrigerate the remaining marinade for basting.
- Drain and discard marinade. Place the roast on a rack in a roasting pan. Bake at 325° for 1-3/4 to 2-1/4 hours or until a meat thermometer reads 160°, pouring the reserved marinade over meat during the last hour of baking. Baste occasionally. Let stand for 10 minutes before slicing.
- Meanwhile, in a small saucepan, combine the sauce ingredients. Cook and stir for 4-5 minutes or until the jelly is melted. Serve with pork. Yield: 12-15 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.84 Kcal (1234 kJ) | ||
| Calories from fat | 52.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 9% | |
|---|---|---|---|
| Cholesterol | 124.74mg | 42% | |
| Sodium | 1545.2mg | 64% | |
| Potassium | 795.65mg | 17% | |
| Total Carbs | 3.69g | 1% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 44.56g | 89% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 2.7mg | 15% | |
| Calcium | 21mg | 2% | |
| Amount Per 100 g | |||
| Calories | 121.32 Kcal (508 kJ) | ||
| Calories from fat | 21.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.38g | 9% | |
|---|---|---|---|
| Cholesterol | 51.33mg | 42% | |
| Sodium | 635.81mg | 64% | |
| Potassium | 327.39mg | 17% | |
| Total Carbs | 1.52g | 1% | |
| Sugars | 0.81g | 8% | |
| Dietary Fiber | 0.17g | 2% | |
| Protein | 18.34g | 89% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 1.1mg | 15% | |
| Calcium | 8.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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