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Prep Time: 300 Minutes Cook Time: 2 Minutes |
Ready In: 302 Minutes Servings: 12 |
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I've not made this yet, but it sounds delicious. Prep time includes 4 hours marinading time. Ingredients:
1 7/8 kg boneless pork loin roast |
30 ml soy sauce |
30 ml sherry wine |
30 ml liquid honey |
30 ml grated gingerroot |
2 garlic cloves, crushed |
Directions:
1. Marinade: Combine soy sauce, water, sherry, honey, ginger and garlic.
2. Trim any fat from meat. Place joint in a large plastic bag and pour marinade over. Tie bag shut and refrigerate for at least 4 hours, turning bag occasionally.
3. Remove the joint from bag, reserving marinade and leaving as much ginger and garlic bits as possible clinging tot he meat.
4. Place on rack in a roasting tin.
5. Roast, uncovered and basting occasionally with marinade at 160C (325F) for 2 hours or until meat thermometer registers 70C (160F).
6. Let stand for 15 minutes before carving.
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