Chinese Roast Pork
Author: Kitchens
  • 1 4-pound pork loin roast
  • 3/4 Cup soy sauce
  • 1/3 Cup dry Sherry
  • 1/3 Cup honey
  • 2 cloves garlic; crushed
  • 1/2 teaspoon ground ginger
  1. Pierce meaty sides of roast with fork, place in large plastic bag.
  2. 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.
  3. Roast at 325 degrees F. for 1 hour. Brush with reserved marinade; cover loosely with foil. Roast 1-1/2 hours longer, or until meat thermometer inserted into center registers 165 F; brush several times with marinade. Remove roast; let stand 15 minutes.
  4. Combine pan drippings with remaining marinade in small saucepan. Bring to boil and cook 1 minute; serve with roast.
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