1/4 cup sherry
1/4 cup soy sauce
3-6 pound pork loin
3 medium sized peaches, sliced
1/2 cup dark brown sugar
1/3 cup ketchup
1/3 cup white vinegar
2 tablespoons soy sauce
2 large cloves garlic
2 teaspoons ground ginger
Combine sherry and soy sauce. Pour over pork loin and marinate, refrigerated, overnight.
In blender or food processor fitted with steel blade, process remaining ingredients.
Transfer meat to open roasting pan and roast pork for a little over 1/2 hour per pound, at 325 degrees. Baste meat the last 1/2 hour with the peach sauce.
(From “For Goodness Taste”, published by the Junior League of Rochester, NY)
