Sunday Recipe for 10-24-10: My Mom’s Marinated Pork Roast

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This is the pork roast I grew up with that my mom always made for Sunday dinners.  It will make your kitchen smell heavenly as it roasts.  You can marinate it for a few hours or even overnight.


1/2 cup soy sauce
1/2 cup dry sherry
2 cloves garlic, minced
1 Tablespoon dry mustard
1 teaspoon ground ginger
1 teaspoon thyme leaves, crushed
One 4 to 5-pound boned, rolled and tied pork loin roast

1.  Combine soy sauce, sherry, garlic, mustard, ginger, and thyme.  Place roast in a large plastic bag and set in a pan to steady roast.  Pour in marinade and close bag tightly.  Let stand 2-3 hours at room temperature or overnight in refrigerator.  Occasionally turn meat to distribute marinade evenly. 
2.  Heat oven to 325 degrees.  Remove roast from marinade, reserving marinade.  Place roast on a rack in shallow roasting pan.  Roast, uncovered, for 2-1/2 – 3 hours or until a meat thermometer registers 175 degrees, basting every 10-15 minutes with marinade during last hour of roasting time.  (Note:  Boil marinade before basting onto meat).  Serves 10-12.

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