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Print this Recipe    Roast Pork 18

Chinese Pork Roast

2 lbs boneless pork loin (pork chops work too)
2 Tbsp soy sauce
1/2 tsp ground ginger
1/4 cup dry sherry
2 Tbsp honey

Place pork in roasting pan or casserole. Combine soy sauce and
ginger and pour over pork. Bake at 325 degrees for 1 hour basting
frequently. Combine sherry and honey and pour over pork. Bake
another 30 minutes, basting frequently. Remove from oven and let
stand for 10-15 minutes under foil. Slice and serve with pan juices
on the side.


The caramelized onions that went with it are:

Steam onions until tender (about 25 minutes)

Melt: 1/4 cup butter.
Add: 1/2 tsp salt and 2 Tbsp brown sugar (packed).

Cook mixture for about a minute. Add onions. Cook over low heat
for 15 minutes - be sure temperature is low! - the caramel can
scorch instantly.

NOTE: The recipe called for 6 small whole onions - I used 2 small
onions sliced and separated. I also added a little more brown
sugar to the sauce so it was thicker and served it in place of
gravy for the pork.

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