2 to 2 1/2 lb. boneless pork loin, trimmed of all fat and sinew or boneless chops
1 clove garlic, minced
1 (3 inch) piece of fresh ginger root, peeled and roughly chopped
2 tbsp. soy sauce
2 tbsp. tomato puree
1 tbsp. wine vinegar
4 tbsp. brown sugar
1/2 c. chicken or beef stock

Place the pork loin in a glass or ceramic dish, and blend the remaining ingredients in a food processor or blender. Cover the pork with the marinade and refrigerate overnight.

Bring the pork to room temperature and roast in a baking pan in a 350 degree oven for approximately 1 hour, basting occasionally with the marinade. The pork may be served warm or at room temperature, sliced thin and accompanied by chutney or mustard.