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.
MY MOM’S MARINATED PORK ROAST
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.