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Apricot Ginger Marinated Roasted Pork Loin

Pork loin is marinated with Apricot Ginger Oven & Grill Sauce and served with a sauce consisting of oil, onions, garlic, soy sauce, dry sherry and Apricot Ginger Oven & Grill Sauce.

Ingredients

  • 1 jar Robert Rothschild Farm Apricot Ginger Oven & Grill Sauce
  • 3 lbs. Pork loin roast, boneless
  • 1 Tbsp. Olive oil
  • 4 Green onions, sliced
  • 2 cloves Garlic, minced
  • 1/4 cup Soy sauce
  • 2 Tbsp. Dry Sherry
  • 2 each Red and green bell peppers, roasted
  • Directions
    1. Remove strings from pork roast; place in a large plastic bag. Pour 1/2 cup Apricot Ginger Oven & Grill Sauce over roast. Close bag, shake to coat on all sides of pork. Place the bag in the refrigerator and marinate overnight, turning occasionally.
    2. Preheat oven to 350 degrees F. Transfer pork to a rack in a roasting pan. Spoon marinade over the roast. Roast, basting frequently in pan juices, until internal temperature reaches 160 degrees F or about 1 1/2 to 1 3/4 hours.
    3. Remove from pan. Refrigerate overnight. Warm in 300 degrees F oven for about an hour.
    4. Meanwhile, in a small saucepan, heat oil over medium heat. Add onions and garlic; saute 2 minutes. Add soy sauce, dry sherry, and remaining Apricot Ginger Oven & Grill Sauce. Simmer until hot, about 5 minutes.
    5. Slice roast into 1/4 inch thick slices. Serve pork warm or at room temperature with sauce and roasted red and green peppers on rye bread slices.

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