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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 8 | servings | Pork loins, Fresh boneless | 1/4 | cup | soy sauce | 3 | tablespoons | sherry, cooking | 1 | clove | garlic crushed | 1/2 | teaspoon | cinnamon, ground | 1/2 | teaspoon | thyme, dry, ground | 2/3 | cup slices | Mashed fresh peaches or can (14 oz/398ml) sliced peaches, thoroughly drained | 1 | can (8 oz), solids and liquid | Water chestnuts - canned | 1 | cup (8 fl oz) | water | 5 | pounds | tenderloin | 1/4 | cup | Chili sauce |
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Steps
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Sequence
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Step
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| | 1 | Marinate roast in sauce made from soy sauce, sherry, garlic, cinnamon, and thyme for 2-3 hours, turning often (reserve marinade) | | 2 | Place roast on rack in shallow roasting pan and roast at 325 degrees F for 30 minutes per pound or until the internal temperature reaches 160 on a meat thermometer. | | 3 | Approx 20 minutes before roast is done. In a small sauce pan combine reserved marinade, peach reserves, chili sauce, and 1/2 cup of water. Bring to boil, stirring constantly. | | 4 | Baste pork with sauce and cook 10 more minutes. | | 5 | AFter removing roast to rest, add remaining 1/2 cup water to roasting pan to scrape up the brown bits. Add pan juices and water chestnuts to sauce and heat through. | | 6 | Place carved roast on platter and spoon sauce over |
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