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
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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 155º 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 160º F. Bring remaining sauce to boiling and pass with meat. |
This recipe for Festive Pork Roast is from