• 2 lb pork sirloin roast
• 1/3 cup Kikkoman soy sauce
• 1 tablespoon fresh ginger, minced

• 3 large garlic cloves, minced
• 1/3 pure raw honey
• 1/3 cup plum jam

In a bowl large enough to fit your roast, thoroughly combine the soy sauce, ginger, garlic, honey and plum jam. Untie and lay out your roast if it came bound from the market. After rinsing and patting dry, pierce holes in the meat about 2 inches apart, all around the roast. Place the roast in the bowl and massage the marinade thoroughly into the meat. Place the  roast in a 1 gallon plastic bag and pour in all of the marinade. Press as much air as possible out of the plastic bag and seal. Place the bag in a clean bowl or on a plate and refrigerate at least 8 hours but better overnight. Occasionally redistribute the marinade by turning the bag over.

When ready to cook, remove the bowl containing the marinating roast from the refrigerator and sit on the counter to come to room temperature. Heat oven to 325° and set the rack close to the bottom to allow the roast to be positioned in the middle of the oven when sitting on the rack in the roasting pan. Line the roasting pan with foil to facilitate cleaning and spray or oil the rack. Remove the roast from the marinade and tie it back up into a tight bundle. Put an oven-proof meat thermometer in the center. Place on the center of the rack in the roaster. Pour the remaining marinade into a medium bowl. Brush the roast liberally and place in the oven. Set a timer for 1 hour and 45 minutes to use as a guide.

After 15 minutes in the oven, liberally brush more marinade over the roast. Do this again after 15 more minutes. Then wait 20 minutes apart to baste the roast only a couple more times until you have 1/2 cup of marinade left in the bowl. As soon as the thermometer in the roast reads 145°, remove the pan from the oven and cover with foil. Allow the roast to sit at least 20 minutes. Meanwhile, bring the remaining marinade to a boil in a small sauce pan. Cook for 1 minute. Serve with the sliced pork.