Ingredients:
2 1/2-3 lb boned pork loin roast
1 tsp dry mustard
1 tsp dried thyme leaves
3 cloves garlic, peeled
1 oz gingerroot
3/4 cup dry sherry
3/4 cup brewed soy sauce, such as Kikkoman
Instructions:
Put the pork loin in a shallow pan, fat side up. Mix the mustard and thyme together. Rub into the fat. Using a food processor fitted with steel blade, drop the garlic and gingerroot into the chute with the motor running. Chop finely; add sherry and soy sauce. Pulse machine a few times. Without a food processor, chop garlic finely and grate gingerroot. Place in a pint container, add sherry and soy sauce, cover with lid and shake to combine ingredients. Pour the marinade over the meat. Cover and refrigerate at least 6 but preferably 12 hours, turning meat 2-3 times.
Remove the meat from marinade. Strain marinade into a small sauce pan. Save the strained solids for addition to the meat in the roasting pan.
Heat the liquid to boiling, skimming as necessary. Remove from heat and set aside.
Place meat (fat side up) and reserved strained solids in a shallow pan. Roast in a preheated 325o F oven to an internal temperature 140o F. (In my oven, it takes 75 minutes.) Cover meat and pan securely and keep in a warm place for 30 minutes. Add pan juices which accumulate to marinade. Boil down to thicken, removing fat from the surface. Slice roast thinly. Move sliced roast to heated platter and pour sauce over meat.
Note: I use a pork loin cut available at Food Lion and Ingles grocery stores which is about 2 1/2 inches thick. I also buy enough gingerroot for several roasts. I grate it and freeze 1 oz portions.
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