Lemon Ginger Pork Loin Roast

We can have this roast on Sunday with oven-roasted potatoes and yams. On Monday, slivers of the leftover pork go into Polenta with Roasted Vegetables. Later in the week, the rest of the pork goes into Shanghai Noodles with Bok Choy.



1/4 cup lemon marmalade
2 Tbsp sherry
2 Tbsp chopped gingerroot
2 tsp minced garlic
2 tsp Dijon mustard
2 tsp soy sauce
2 tsp sesame oil
1 tsp grated lemon rind

Combine marinade ingredients in a small bowl.
4 lb boneless pork loin roast (centre cut or tenderloin end)

Trim roast of all fat. Place in a large plastic bag and pour marinade over.
Shut bag securely and refrigerate for at least 4 hours, up to 24 hours, rotating bag occasionally.
Remove roast from bag, leaving as much marinade as possible clinging to roast. Set roast on rack in roasting plan. Roast uncovered in 350 degree oven for 2 to 2 1/2 hours or until meat thermometer registers 160F.
Let stand for 15 minutes before carving into slices.

Serve with Mango Salsa.
Serves 12 from the Heart and Stroke Foundation website, 9/24/2001