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Festive Pork Roast

Diet.Chef's picture
Ingredients
  Dry red wine 1⁄2 Cup (8 tbs)
  Packed brown sugar 1⁄4 Cup (4 tbs)
  Water 3 Tablespoon
  Vinegar 3 Tablespoon
  Catsup 3 Tablespoon
  Cooking oil 1 Tablespoon
  Soy sauce 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Curry powder 1 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Boneless pork loin roast 1 Pound, rolled
  Cold water 1⁄4 Cup (4 tbs)
  Cornstarch 2 Teaspoon
Directions

For marinade, combine wine, sugar, 3 tablespoons water, vinegar, catsup, oil, soy sauce, garlic, curry powder, ginger, and pepper.
Trim fat from meat
Place meat in plastic bag; set in shallow dish.
Pour marinade into bag; close bag.
Marinate meat in refrigerator for 6 to 8 hours or overnight, turning bag several times to distribute marinade.
Drain meat, reserving 1 cup marinade; set aside reserved marinade.
Pat meat dry with paper toweling.
Place meat on rack in shallow roasting pan.
Roast in a 325° oven about 2 hours or till meat thermometer registers 160°.
Meanwhile, in small saucepan combine 1/4 cup cold water and cornstarch; add reserved marinade.
Cook and stir till mixture is thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Brush roast with marinade mixture, Continue roasting about 1 hour or till meat thermometer registers 170°.
Brush roast frequently with marinade mixture.
Spoon remaining marinade mixture over meat before serving.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Interest: 
Holiday
Ingredient: 
Pork

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