Recipe: Chinese Pork Roast with Hot Mustard Sauce or Apricot Sauce (Woman's Day magazine

CHINESE PORK ROAST

3 to 4 pounds pork loin, boned and rolled
1/2 cup soy sauce
1/4 cup sherry
3 tablespoons sugar
1 large clove garlic, crushed
1 teaspoon ground ginger
Watercress and kumquats for garnish
Hot Mustard Sauce (recipe follows)
Apricot Sauce (recipe follows)

Place meat in large heavy plastic bag. Stir together soy sauce, sherry, sugar, garlic and ginger. Pour over meat. Seal bag; place in shallow dish. Refrigerate, turning bag occasionally, at least 4 hours or overnight.

WHEN READY TO COOK:
Before cooking, bring meat to room temperature. Remove from marinade; place on rack in shallow pan. Add water almost to top of rack but not touching meat.

Roast in preheated 400 degree F oven, brushing with marinade occasionally, until meat thermometer reads 170 degrees F. Cool to room temperature or chill.

TO SERVE:
Slice thin; garnish with watercress and kumquats. Serve with cold rice salad, Hot Mustard Sauce and/or Apricot Sauce. Use leftovers on toast with chutney or mayonnaise; also good cut in slivers and stir-fried with vegetables.

HOT MUSTARD SAUCE:
Gradually blend 2 tablespoons cold water into 2 tablespoons dry mustard until smooth. (It is best to use the sauce soon after making it.)

APRICOT SAUCE:
Combine 1/3 cup apricot preserves and 1 tablespoon cider vinegar; mix well.

Makes 10 servings
From: Recipelink.com
Source: Magazine recipe clipping: The Collector's Cookbook #278 - Hearty Cold Dishes, Woman's Day magazine, September 4, 1979