Festive Pork Roast
|Boneless pork loin roast||5 Pound, rolled, tied|
|Dry red wine||3⁄4 Cup (12 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Catsup||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Curry powder||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
1 Place roast in a large, plastic bag; set in a large, deep bowl. For marinade, in a small mixing bowl combine wine, brown sugar, vinegar, catsup, water, oil, soy sauce, garlic, curry powder, ginger, and pepper. Pour marinade over meat; seal bag. Marinate in refrigerator for 6 to
8 hours or overnight, turning bag several times. Drain meat, reserving 1 1/4 cups marinade. Pat meat dry with paper towels.
2 Place the meat on a rack in a shallow roasting pan. Insert meat thermometer. Roast in a 325° oven for 2 1/4 to 2 1/2 hours or until meat thermometer registers 155°.
3 About 25 minutes before the meat is done, make sauce. In a small saucepan stir cornstarch into reserved marinade. Cook and stir until thickened and bubbly. Cook 2 minutes more. Brush roast frequently with sauce during the last 15 minutes of roasting.
4 Let meat stand, covered, about 15 minutes before slicing. (Meat temperature should rise about 5° while standing.) Reheat remaining sauce and pass with meat.