Cold Barbecued Loin of Pork
Author and Educator
James Beard used a combination of sherry, soy sauce, and ginger to marinate a variety of meats. In this pork dish he sweetens the cooked roast with a currant or apple jelly concentrate—a tasty foil for the kick of horseradish applesauce.
Loin of Pork:
- 5 to 6 pound pork loin roast
- Dry mustard
- 1/2 cup plus 2 tablespoons sherry
- 1/2 cup plus 1 tablespoon soy sauce
- 3 cloves garlic, finely chopped
- 2 tablespoons fresh ginger, grated or 6 pieces of candied ginger cut into slivers
- 1 8-ounce jar apple or currant jelly
- 2 cups applesauce
- 6 tablespoons fresh horseradish, grated or 4 tablespoons bottled horseradish, drained
To make the horseradish applesauce, combine applesauce with horseradish. Blend well and chill. Vary the amount of horseradish to make the sauce hotter or milder.
Have the roast boned and tied. Rub with dry mustard and thyme. Make a marinade of 1/2 cup sherry, 1/2 cup soy sauce, garlic, and ginger, and pour over roast. Let the pork marinate for about 2 hours, turning it several times as it soaks. You may let it stand all night in the refrigerator and roast in the morning, if you wish.
To cook, remove from the marinade and arrange a meat thermometer in the thickest part of the roast. Cook in a preheated 325°F oven, allowing about 25 minutes per pound. Baste with the marinade. When the thermometer reads 145°F, the pork is done. Remove from the oven.
Melt the jelly in a heavy pan over a medium flame and when it is bubbly, add remaining soy sauce and sherry. Let it cook down for a minute or two, stirring constantly. Spoon over the pork and cool in a chilly room. Do not refrigerate unless the day is exceptionally hot.
Garnish the platter with sliced tomatoes, thinly sliced onions, and sliced cucumbers. Serve with horseradish applesauce.