Glazed Pork Roast

3lbs. boneless pork shoulder roast
1 cup Kikkoman® Teriyaki Sauce
3 tbsp. brown sugar
3 tbsp. dry sherry
1 tbsp. minced ginger
1 garlic, minced
¼ cup water
2 tbsp. sugar
1 tbsp. cornstarch

Pierce meaty parts of meat with fork; place in large plastic bag. Combine
teriyaki sauce, brown sugar, sherry, ginger and garlic; pour over roast.
Press air out of bag; tie top securely. Refrigerate 8 hours or overnight,
turning bag over occasionally.

Reserving marinade; remove roast and place, fat side down in a shallow roasting
pan. Brush thoroughly with reserved marinade. Cover roast loosely with
foil. Bake at 325°, basting with marinade, for 2 to 2½ hours, or meat
thermometer inserted into thickest part registers 165°, or to desired
doneness. Remove roast; let stand 15 minutes before slicing.

Meanwhile combine reserved marinade, water; sugar and cornstarch in a
saucepan. Cook and bring to a boil, stirring occasionally, until sauce
is thickened. Serve with roast.

6 servings