My cute Grandma Raymer Doris, loved pork roast. I think I have always liked it because she did. She also loved brussels sprouts. Hmm...I didn't find my love working out on that one.
Pork roast is pretty hard to mess up. I don't get stuck in a rut with it, and love trying different recipes. I have one with a Mexican flare that is great! I will post soon. The marinade for this one really needs time. It's easy to pull together the night before, you'll be glad you did. The fresh ginger adds great flavor to the pork and the ginger ale in the marinade makes it fun for the kids to help make. This recipe comes from Sandra Lee.
1 1/2 cups ginger ale
1/3 cup soy sauce
1/3 cup dry sherry
3 tablespoons honey
1/4 cup chopped fresh ginger
1 tablespoon minced fresh garlic
1 5~6 pound boneless center~cut pork loin roast
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
In a large glass baking dish, stir together ginger ale, soy sauce, sherry, honey, ginger and garlic. Pat pork roast dry with paper towels. Place in baking dish, turning to coat with marinade. Cover and refrigerate for 12 to 24 hours, turning occasionally.
Preheat oven to 350 degrees. Place a wire rack in an aluminum foil~lined baking pan. Remove meat from marinade, discarding marinade. Pat roast dry with paper towels. Sprinkle with salt and pepper on all sides. Place on wire rack in prepared pan.
Bake for 1 hour or until a meat thermometer inserted in center of roast registers 155 degrees. Let stand for 10 minutes before slicing. Cooking time will depend on the size and thickness of your roast.
No comments:
Post a Comment