From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
In a jar with a tight-fitting lid, combine all ingredients except pork and shake well. Set aside for about 15 minutes, shaking occasionally to blend flavors. Pour marinade over pork, cover, and refrigerate overnight. Turn pork several times. Remove from refrigerator about an hour before roasting. Place meat fat side up on rack in a greased shallow roasting pan; reserve marinade. Roast in a preheated 325 degree oven for about 3 hours or until meat thermometer registers done. Baste pork with marinade 4 to 5 times while roasting. Marinade forms very dark crust on roast.
SERVES: 8
- 1/4 cup vegetable oil
- 2 Tablespoons unsulphured molasses
- 1 Tablespoon ground ginger
- 2 teaspoons dry mustard
- 6 garlic cloves, minced
- 1/2 cup soy sauce
- 1 (4 to 5 pound) pork loin
TO PREPARE:
In a jar with a tight-fitting lid, combine all ingredients except pork and shake well. Set aside for about 15 minutes, shaking occasionally to blend flavors. Pour marinade over pork, cover, and refrigerate overnight. Turn pork several times. Remove from refrigerator about an hour before roasting. Place meat fat side up on rack in a greased shallow roasting pan; reserve marinade. Roast in a preheated 325 degree oven for about 3 hours or until meat thermometer registers done. Baste pork with marinade 4 to 5 times while roasting. Marinade forms very dark crust on roast.
SERVES: 8
