Glazed Pork Roast
|Boneless boston butt||3 Pound (1, Pork Shoulder Roast)|
|Teriyaki sauce||1 Cup (16 tbs)|
|Brown sugar||3 Tablespoon, packed|
|Dry sherry||3 Tablespoon|
|Minced fresh ginger root||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Water||1⁄4 Cup (4 tbs)|
Microwave Directions: Pierce meaty parts of roast with fork; place in large plastic bag.
Combine teriyaki sauce, brown sugar, sherry, ginger and garlic; pour over roast.
Press air out of bag; tie top securely.
Refrigerate 8 hours or overnight, turning bag over occasionally.
Reserving marinade, remove roast and place, fat side down, in 8x8-inch shallow microwave-safe dish.
Brush thoroughly with reserved marinade.
Cover roast loosely with waxed paper.
Microwave on Medium-high (70%) 30 minutes, or until meat thermometer inserted into thickest part registers 165°F, rotating dish once and brushing with marinade.
Remove roast; let stand 10 minutes before slicing.
Meanwhile, combine reserved marinade, water, sugar and cornstarch in 2-cup microwave-safe measuring cup.
Microwave on High 3 minutes, until mixture boils and thickens, stirring occasionally.