Recipe

A A A

• 5 lbs center-cut pork loin roast
• 1/4 cup soy sauce
• 3 tbsp sherry wine or 3 tbsp madeira wine
• 1 large garlic clove, crushed
• 1/2 tsp ground cinnamon
• 1/2 tsp dried thyme
• 2/3 cup peach preserves
• 1/4 cup chili sauce
• 1 cup water
• 1 (8 oz) can sliced water chestnuts, drained
• 2 tbsp chopped parsley (to garnish )

• 1 Marinate roast in sauce made from soy sauce, sherry or madeira, garlic, cinnamon and thyme for 2-3 hours, turning often (reserve marinade).
• 2 Place roast on rack in shallow roasting pan and roast at 325 degrees F for 30 minutes per pound or until internal temperature reaches 160 on meat thermometer.
• 3 Approx 20 minutes before roast is done, In a small sauce pan combine reserved marinade, peach preserves, chili sauce and 1/2 cup water. Bring to a boil, stirring constantly.
• 4 Baste pork with sauce and cook 10 more minutes.
• 5 After removing roast to rest, add remaining 1/2 cup water to roasting pan to scrape up brown bits. Add pan juices and water chestnuts to sauce and heat through.
• 6 Place carved roast on platter and spoon sauce over. Garnish with parsley.