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 courtesy of Back of the Box Recipes. Home Page

This recipe created by Kikkoman.