"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Festive Pork Roast Recipe

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This recipe for Festive Pork Roast, by , is from To Mama with Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
penny blair
Added: Thursday, June 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 5-pound pork top loin roast (double loin, tied)
3/4 cup dry red wine (I used cooking wine)
1/3 cup packed brown sugar
1/4 cup vinegar
1/4 cup catsup
1/4 cup water
2 tablespoons cooking oil
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
2 teaspoons cornstarch

Directions:
Directions:
1) Preheat the oven to 325. Place roast in a large plastic bag in a deep bowl. For marinade, combine wine, brown sugar, vinegar, catsup, water,oil, soy sauce,garlic,curry powder, ginger & pepper. Pour marinade over meat and seal in bag. Marinated in the fridge for 6 to 8 hours or overnight,turning bag several times. Drain meat, reserving 1/4 cups marinade and chill. Pat meat dry with paper towels.
2 .Place the meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in 325 degree oven for 2 1/4 to 2 1/2 hours or until meat thermometer registers 155 F.
3. About 25 minutes before the meat is done, prepare the sauce. In a small saucepan stir cornstarch into the reserved marinade. Cook & stir until thickened & bubbly. Cook & stir for 2 minutes more. Brush meat frequently with sauce during the last 15 minutes of roasting. Cover meat with foil; let stand 15 minutes. The temperature of the meat after standing should be 160 F. Bring remaining sauce to boiling and pass with meat.

Number Of Servings:
Number Of Servings:
15 servings
Preparation Time:
Preparation Time:
15 minutes; Marinade 6 to 24 hours
Personal Notes:
Personal Notes:
LOVE YOU

 

 

 

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