Christmas Pork Loin

• 5 lbs boneless and rolled pork loin
• dry mustard
• 1/2 cup sherry wine, plus
• 2 tablespoons sherry wine
• 1/2 cup soy sauce, plus
• 2 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, crushed
• 3 cups pineapple juice
• 1 cup crushed pineapple
• 1 cup water
• 1/4 cup brown sugar
• 3 tablespoons cornstarch
• parsley (optional)
• pineapple slice (optional)

1. Rub the porkloin with just enough mustard to cover pork.
2. Mix together the 1/2 cup each of soy sauce and sherry, garlic and ginger.
3. Pour mixture over porkloin and marinate for at least 2 hours turning occasionally.
4. Reserve marinade.
5. Place the porkloin on a rack in a roasting pan and roast at 350 degrees for 2-2 1/2 hours or until meat is cooked.
6. Baste porkloin with the marinade while roasting.
7. In a separate pan, combine the last 5 ingredients and stir in the remaining 2 tbsp each of sherry and soy sauce.
8. Heat mixture for 1 minute.
9. Cool slightly and spoon over porkloin.
10. Serve at room temperature.
11. Garnish with pineapple slices and parsley, if desired.

pork loin, mustard, sherry wine, sherry wine, soy sauce, soy sauce, ginger, garlic, pineapple juice, pineapple, water, brown sugar, cornstarch, parsley, pineapple

Taken from www.food.com/recipe/christmas-pork-loin-43437 (may not work)