B & R FARMS RECIPES
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Hollister, CA 95023-9009
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FESTIVE PORK ROAST

1/2 cup dry cooking sherry or chicken broth
1/2 cup soy sauce
2 garlic cloves, minced
2 tablespoons dry mustard
2 teaspoons dried thyme
1 teaspoon ground ginger
1 boneless rolled pork loin roast (4 to 5 pounds)
Apricot Sauce:
1 jar (10oz) B&R Farms Dried Apricot Preserves
2 tbsp dry cooking sherry or chicken broth
1 tbsp soy sauce

In a large plastic bag or glass dish, combine first six ingredients; mix well. Add pork roast, turning to coat all sides. Cover and refrigerate 3-4 hours, turning occasionally. Remove meat and discard marinade. Place roast with fat side up on a rack in a shallow roasting pan. Insert meat thermometer. Bake, uncovered, at 324F for 2-1/2 hours or until the thermometer registers 160F. Cover and let stand 15 min before carving. Meanwhile, in a saucepan, combine apricot sauce ingredients. Heat and stir until well mixed and heated through. Serve with roast. Yield: 8-1- servings.