Christmas Pork Loin - cooking recipe

Ingredients

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)

Preparation

Rub the porkloin with just enough mustard to cover pork.
Mix together the 1/2 cup each of soy sauce and sherry, garlic and ginger.
Pour mixture over porkloin and marinate for at least 2 hours turning occasionally.
Reserve marinade.
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.
Baste porkloin with the marinade while roasting.
In a separate pan, combine the last 5 ingredients and stir in the remaining 2 tbsp each of sherry and soy sauce.
Heat mixture for 1 minute.
Cool slightly and spoon over porkloin.
Serve at room temperature.
Garnish with pineapple slices and parsley, if desired.