Ginger-Marinated Pork Loin Roast
1 1/2 cups ginger ale
1/3 cup soy sauce
1/3 cup dry sherry
3 tablespoons Honey
1/4 cup finely chopped fresh peeled ginger
1 tablespoon minced fresh garlic
1 boneless center-cut pork loin roast 5 1/2- to 6-pound
2 teaspoons Kosher salt
1 1/2 teaspoons Freshly ground black pepper
Garnish: grapes, rosemary, Seckel pears
In a large glass baking dish, stir together ginger ale, soy sauce, sherry, honey, ginger, and garlic. Pat pork roast dry with paper towels. Place in baking dish, turning to coat with marinade. Cover and refrigerate for at least 12 hours or up to 24 hours, turning occasionally.
Preheat oven to 350°. Place a wire rack in an aluminum foil-lined baking pan. Remove meat from
marinade, discarding marinade. Pat roast dry with paper towels. Sprinkle with salt and pepper. Place on wire rack in prepared pan.
Bake for 1 hour, or until a meat thermometer inserted in center of roast registers 155°. Let stand for 10 minutes before slicing. Garnish with grapes, rosemary, and Seckel pears, if desired.