You are here

Festive Pork Roast

Diet.Chef's picture
  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

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

Main Dish

Rate It

Your rating: None
Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1441 Calories from Fat 398

% Daily Value*

Total Fat 44 g68.4%

Saturated Fat 11 g55.2%

Trans Fat 0.2 g

Cholesterol 358.3 mg119.4%

Sodium 1605.6 mg66.9%

Total Carbohydrates 97 g32.2%

Dietary Fiber 2.3 g9.2%

Sugars 66.9 g

Protein 127 g253.3%

Vitamin A 9.4% Vitamin C 15%

Calcium 13.4% Iron 32.7%

*Based on a 2000 Calorie diet

Festive Pork Roast Recipe