Pair with Stags’ Leap Winery Napa Valley Chardonnay or Napa Valley Cabernet Sauvignon
For Pork Roast
Ingredients
- 4-5 lbs pork roast, tied
- 1 cup dry sherry
- 1 cup soy sauce
- 2 Tbsp dry mustard
- 2 tsp dry ginger
- 4 garlic cloves, minced
- 1 Tbsp fresh thyme leaves
Pour dry sherry, soy sauce, dry mustard, dry ginger, garlic cloves, and thyme leaves in a large bowl and stir until well mixed. Place pork in large plastic bag and pour in marinade. Place bag in shallow dish and place in refrigerator to marinade for 1–3 hours, rotating several times during marination.
Preheat oven to 325°F. Remove the meat from the plastic bag and place in a baking dish with all marinade. Bake uncovered for about 2 hours or until the internal temperature is 160°F. Baste meat often with a brush while it's cooking.
While the pork is cooking, make the sauce.
For Red Currant Sauce
Ingredients
- 1 ten-ounce jar of red currant fruit conserve
- 2 Tbsp soy sauce
- ½ cup dried currants
In a small saucepan place jam, soy, and currants. Simmer for 3–5 minutes. Serve at room temperature. Sauce will thicken as it cools.
When the pork roast is done, remove from the oven and let rest 10 minutes before carving. Slice pork into ½ inch slices. Sauce can be served on top or alongside the roast.
