Email to Magnolia Lane      

Festive Pork Roast

Source of Recipe

Maureen


List of Ingredients

1 5lb boneless pork loin (double loin tied) I just have a regular one! LOL
3/4 cup dry red wine
1/3 cup packed brown sugar
1/4 cup vinegar
1/4 cup ketchup
1/4 water
2 tablespoons cooking oil
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
2 teaspoons cornstarch


Recipe

Place roast in a large sealable bag, then put into a deep bowl.

For marinade, combine wine, brown sugar, vinegar, ketchup, water, oil, soysauce, garlic, curry powder, ginger, and pepper. Pour over roast in plastic bag; seal bag. Marinate in fridge for 6-8 hours or overnight, turning bag several times.

Drain meat, resever 1 & 1/4 cups of the marinade; cover and chill. Pat the meat dry with paper towels.

Place the meat on a rack in a shallow roasting pan. Insert an oven going thermometer into center of roast. Roast in a 325º oven 2-2.5 hours, or until thermometer reads 155ºF.

About 25 minutes before the meat is done, prepare the sauce. In a small sauce pan, stir cornstarch into reserved marinade. Cook, stirring constantly until mixture is thickened and bubbly. cook, stirring, for 2 more minutes. Brush meat frequently for the last 15 minutes of roasting. Cover meat with foil, let rest 15 minutes before slicing.

Bring the remaining sauce to boiling, and serve with meat.