Pork loin marinated for at least 12 hours in soy sauce, honey, red wine, sugar, ginger, mustard and garlic, and then slow roasted in the oven.
-By Carrie (Strommen) Lennie
1/2 cup soy sauce (use the low sodium type)
1/2 cup honey
1/2 cup water
1/4 cup dry red wine
2 tablespoons sugar
1/2 teaspoon ground ginger or 2 teaspoons minced fresh ginger
1 teaspoon dry mustard
1/2 teaspoon salt
2 or 3 cloves fresh garlic, chopped into large pieces
4 to 6 pound pork loin roast – trim if too much fat
- In a large measuring cup (4 cup) mix together the soy sauce, honey, water, wine, sugar, ginger, mustard, salt and garlic.
- Place the roast in a close fitting pan, fat side down then pour the liquid mixture over it. Cover and place in the refrigerator to marinade for 12 hours – overnight should do it.
- Remove meat from pan and place on a rack in a roasting pan. Bake in a 325 degree oven for about 30 to 35 minutes for each pound until the meat thermometer (inserted in the thickest meaty portion) reads at least 160 degrees. While cooking, baste frequently with the marinade. This makes about 8 to 12 servings.