Cold "Barbecued" Pork Loin Recipe
Father's Day Recipes


Cold "Barbecued" Pork Loin

5 pounds loin of pork, trimmed of fat, boned -- tied
dry mustard and dry thyme to taste
1/2 cup + 2 tbl. dry sherry
1/2 cup + 1 tbl. soy sauce
3 large garlic cloves, finely chopped
3 tablespoons grated fresh ginger
1 8 ounces jar currant jelly

Rub the meat all over with liberal amounts of mustard and thyme and let it sit at room temperature for 1 hour. In a small bowl or measuring up, combine 1/2 cup each of the dry sherry and soy sauce. Add the garlic and 2 tbl. of the grated ginger and pour the marinade over the meat. Chill the meat, covered, for at least 12 hours, turning it often. The next morning, let the meat sit at room temperature for 1-2 hours.

Preheat the oven to 325F. Roast the pork for 20 minutes per pound, basting it frequently. Once the pork is done, put it on a platter. In a heavy pan, over medium heat, melt the currant jelly. Once it's bubbling, add the remaining 2 tbl. sherry, the remaining 1 tbl. soy sauce, and the remaining 1 tbl. grated ginger. Spoon this sauce over the pork. Let the pork come to room temperature. (If you refrigerate prior to serving, fat will congeal.) Serves 6.

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