1. Season the meat by rubbing it with mustard powder and thyme. Place in a glass dish and add the 1/2 cup of sherry, 1/2 cup of soy sauce as well as the garlic and the ginger. Make sure to lather the loin good. Cover the dish and refrigerate overnight. 2. Preheat the oven to 325 degrees. 3. Bake at
Pork roasts should be reddish pink. A darker red indicates acidic pork, meat that is juicy and delicious but that does not keep well and must be eaten immediately. Avoid pork roasts that have a brown or greenish tinge or that are slimy or have an odor. Keep raw pork roast in its original wrapping
Use the herbs and spices at your own discretion and in the ammounts that please you. Experiment! In a coffee mill, grind up the spices. Rub this mixture into all sides of the roast well. place in the refrigerator overnight. Bake at 325 degrees F. 30 to 40 minutes per pound. The thermometer should
Mix the water, salt and brown sugar until dissolved. Add peppercorns and a few thyme sprigs. Place the pork roast in the brine. Refrigerate for 6 hours. Remove pork from the brine and dry thoroughly with paper towels.