This Marinated Pork Roast is not only incredibly flavorful but also easy to prepare. The marinade – a blend of sherry, dry mustard, thyme, soy sauce, garlic, and ginger – adds a burst of flavor and tenderness to the pork. Perfect for a family dinner or a special occasion, this recipe is sure to impress!
Ingredients
- 1 (4 to 5 lb.) rolled pork roast
- 1/2 c. sherry
- 1 Tbsp. dry mustard
- 1 tsp. thyme
- 1/2 c. soy sauce
- 2 minced garlic cloves
- 1 tsp. ginger
Marinating Method
- Combine all ingredients except roast.
- Place roast in plastic bag and set in deep bowl.
- Pour in marinade and close bag tightly. Let stand 2 to 3 hours at room temperature or overnight in refrigerator.
- Occasionally press bag against meat to distribute marinade.
- Remove meat.
- Roast, uncovered, at 325° for 3 hours. Baste with marinade the last hour.
Calorie: 600
Total cooking time:3 hours
Difficulty level: Medium
The Pork Roast Chronicles: A Swine Story
As a self-proclaimed food enthusiast, I have a confession to make: I have a deep, unabashed love for the humble pork roast. On a rainy Tuesday, I decided to embark on a culinary journey to perfect the art of the marinated pork roast. As I gathered my ingredients – a handsome 5-pound rolled pork roast, sherry, dry mustard, thyme, soy sauce, garlic, and ginger – I couldn’t help but feel like an artist about to create a masterpiece. Well, a very hungry artist, that is.
The Magic Potion: A Symphony of Flavors
So, the first order of things was to mix all the ingredients except the roast. I can tell you, there’s nothing quite like the sharp smell of sherry mixing with the sweet pungency of mustard, the woody aroma of thyme, the salty tang of soy sauce, and the spicy kick of garlic and ginger. It was like conducting an orchestra of flavors, where each ingredient played its part in a symphony of scents. I had to resist the urge to dip my finger into the marinade and give it a taste. But a little self-restraint never hurt anyone, right?
The Marinating Marathon: A Test of Patience
With the marinade ready, it was time for the pork roast to take a little bath. I put the roast in a plastic bag, nestled it in a deep bowl, and poured in the marinade. As I sealed the bag, I could almost hear the pork roast sigh in anticipation. Now, this is where my patience was tested. I had to let it stand for 2 to 3 hours at room temperature, or even better, overnight in the refrigerator. I chose the latter, because, well, anticipation makes the heart (or in this case, the stomach) grow fonder! Throughout the night, I dreamt of the marinade seeping into the meat, infusing it with flavor. I also made a few nocturnal visits to the kitchen to press the bag against the meat, just to make sure the marinade was doing its job.
The Roasting Ritual: The Finale
The next morning, I preheated the oven to 325°, removed the meat from its overnight spa treatment, and put it in the oven to roast, uncovered. Those three hours of roasting felt like an eternity. I spent the last hour basting the meat with the leftover marinade, ensuring every inch of the roast was covered. The smell that wafted through my kitchen was heavenly! I won’t lie, I was doing a little happy dance in front of the oven.
The Moment of Truth: The Great Unveiling
Finally, the moment of truth arrived. As I pulled the roast out of the oven, I swear I heard angels singing (or maybe that was just my stomach growling). The roast was perfectly browned, and the aroma was nothing short of divine. I couldn’t help but pat myself on the back.
In conclusion, my friends, the marinated pork roast is a dish that demands patience and love. But the end result is oh-so-worth it! Now, if you’ll excuse me, I have a date with a 5-pound pork roast and I can’t keep it waiting any longer. Bon Appétit!
