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    Chinese Roast Pork Chinese Roast Pork

    4-pound pork loin roast
    3/4 cup Kikkoman Soy Sauce
    1/3 cup dry sherry
    1/3 cup honey
    2 cloves garlic, crushed
    1/2 teaspoon ground ginger


    Pierce meaty sides of roast with fork; place in large plastic bag. Combine remaining ingredients; pour over roast. Press air out; tie top securely. Refrigerate 8 hours or overnight; turn bag over occasionally.

    Remove roast; reserve marinade. Place roast in shallow pan. Roast at 325F. 1 hour. Brush with reserved marinade; cover loosely with foil. Roast 1 hour and 10 minutes longer, or until meat thermometer inserted into center registers 150, brushing several times with marinade. Remove roast; let stand 15 minutes.

    Combine pan drippings with remaining marinade in small saucepan. Bring to boil and cook 1 minute; serve with roast.

    Makes 6 servings

    This recipe created by Kikkoman.

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