Ingredients:
2lbs of lean pork loan
1 cup of apricot preserve (see note)
1/3 cup of soy sauce
1/4 cup of Chinese cooking wine (or sherry)
4-6 garlic cloves grated
2 inches of grated fresh ginger
Pepper to taste
To start, prick the pork with a fork all over then marinate for 30 minutes on the counter. I simple put all the ingredients in a large zip-loc bag and let it marinate away.
Note: You can use orange marmalade, peach preserve or pineapple juice in place of the apricot preserve.
Place the pork and the marinate in a large baking dish and dot a little bit of butter or margarine along the top. Cover the baking dish with foil.
Bake 400 degrees for 20-25 minutes. Then increase the heat to 500 degrees, remove the foil and move the pork to a higher rack in the oven and allow to bake (uncovered) another 10-15 minutes so the outside becomes browned. Test the pork to make sure it is done. Allow to sit for 5-10 minutes before carving.
Serves 4-6 people. Enjoy with your favorite vegetable side dishes. Serve the sauce in the pan as a gravy for the pork.
Copyright: All content, photos and text are property of Curry and Comfort and cannot be used without permission
This looks fantastic! Great recipe! :)
ReplyDeleteYour photos always make me want to cook - and I'm a baker, not a cooker lol. Great job on this it looks FAB and I will definitely be printing this one out :D
ReplyDeleteThis looks so incredible.
ReplyDeleteI just did an Asian Pork Tenderloin for dinner tonight! This marinade sounds like it would be great with pork!
ReplyDeleteOh - this sounds fantastic! I love that type of pork marinade! Enjoy your visit with you friend and tell her hello!
ReplyDeleteThis roast sounds delicious and extremely flavorful! Can't wait to try it!
ReplyDeleteIn your recipe for the marinade, it calls for 2 inches of grated fresh garlic. Did you mean to write ginger, since it already calls for 4 to 6 cloves of garlic. I have never heard garlic referred to in inches but have seen ginger referred to in this manner. Thanks for the recipe. Looks good.
ReplyDeleteHi Billie Rachel- Thank you for catching that typo. Yes, it's ginger. :)
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