Festive Pork Roast
|Dry red wine||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Cooking oil||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Curry powder||1 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Boneless pork loin roast||1 Pound, rolled|
|Cold water||1⁄4 Cup (4 tbs)|
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 325Â° oven about 2 hours or till meat thermometer registers 160Â°.
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 170Â°.
Brush roast frequently with marinade mixture.
Spoon remaining marinade mixture over meat before serving.