|Pork loin roast||5 Pound|
|Dry sherry||2 Cup (32 tbs)|
|Fresh lime juice||1|
|Soy sauce||2 Tablespoon|
|Papaya||1⁄4 Cup (4 tbs), mashed (Fresh Or Canned)|
|Brown sugar||2 Tablespoon|
|Minced ginger||1 Teaspoon (Fresh)|
|Garlic||1 Clove (5 gm), crushed|
Mix together and pour over the roast.
Place in refrigerator for several hours or over night.
Roast in preheated oven at 325° for about 3 hours, or until meat thermometer registers 185° - baste occasionally.
N.B. may use rolled pork shoulder - can be barbecued.