Glazed Pork Roast


3 lb. pork loin roast*

1/2 c. teriyaki baste and glaze sauce

2 Tbsp. red currant jelly

1 Tbsp. dry sherry

1 tsp. grated fresh ginger root

1/8 tsp. ground cloves


Pierce top of roast several times with fork. Place pork on

rack in shallow roasting pan. Roast at 325 degrees for 1 hour

45 minutes, or until meat thermometer inserted into thickest

part reaches 160 degrees. Meanwhile, combine teriyaki baste

and glaze, jelly, sherry, ginger, and cloves. Brush pork with

the mixture every 10 minutes during the last 30 minutes of

cooking time. Remove pork to serving platter and let stand 10

minutes before carving. Meanwhile, pour 1/2 cup water in

roasting pan, stirring to combine with pan drippings; bring to

a boil. Slice roast into serving pieces and serve with pan


*Note: You can have a butcher loosen the backbone by sawing

across rib bones.


Yield 6 servings