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Pork Roast In Oriental Marinade

Microwaverina's picture
  Flour 1 Tablespoon
  Boneless pork shoulder roast 1
  Salt 1⁄2 Teaspoon
  Sugar 1 Tablespoon
  Ginger 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Dry sherry/Orange juice 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Ketchup 2 Tablespoon

1. Shake 1 tablespoon flour in a medium-size plastic cooking bag. Place bag in a glass baking dish.
2. Trim excess fat from meat and place roast in the bag.
3. Mix salt, sugar, ginger, garlic, wine, lemon juice, soy sauce and ketchup; pour over meat in the bag. Close bag securely with string (do not use metal twist tie). Refrigerate several hours.
4. Make six 1/2-inch slits in the top of the bag. Insert Temperature Probe in center of meat. Cook in microwave oven set at 160°F and at ROAST.
5. Allow to stand 20 minutes for heat to equalize; during this time internal temperature will rise to 170°F.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 422 Calories from Fat 65

% Daily Value*

Total Fat 7 g11.2%

Saturated Fat 2.2 g11.2%

Trans Fat 0 g

Cholesterol 44.1 mg14.7%

Sodium 5744.2 mg239.3%

Total Carbohydrates 58 g19.4%

Dietary Fiber 1.3 g5.3%

Sugars 24.7 g

Protein 26 g52.9%

Vitamin A 0.3% Vitamin C 49.6%

Calcium 2.9% Iron 11.4%

*Based on a 2000 Calorie diet


Pork Roast In Oriental Marinade Recipe