Recipe of the Week: Pork Roast

Yummy winter treat!


1/2 cup cooking sherry or chicken broth

1/2 cup soy sauce

2 garlic cloves, minced

2 tablespoons ground mustard

2 teaspoons dried thyme

1 teaspoon ground ginger

1 boneless rolled pork loin roast (4 to 5 pounds)


1 jar (10 to 12 ounces) apricot preserves

2 tablespoons dry cooking sherry or chicken broth

1 tablespoon soy sauce



In a large resealable plastic bag or shallow glass container, combine the first    six ingredients; mix well.

Add pork roast, turning to coat all sides.  Cover and refrigerate 3-4 hours, turning occasionally.  Drain and discard marinade.

Place roast with fat side up on a rack in a shallow roasting pan.  Bake uncovered  at 325 degrees for 2 to 2-1/2 hours or until a meat thermometer reads 160 degrees.

Remove from oven.  Cover and let stand 15 minutes before carving.

Meanwhile, in a small saucepan, combine Apricot Sauce ingredients; heat through.

Serve with roast.

Yields: 8-10 servings

Marty Williams, Thousand Oaks

Have a favorite recipe? Old family secret?  Share it with us!

Please send to:

We’ll be in the kitchen waiting.

Get Headlines free  SUBSCRIPTION. Keep us publishing – DONATE

Leave a Reply

Your email address will not be published. Required fields are marked *