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If you like a juicy, tender pork roast, this one will work for you. I developed the recipe last year after tiring of bland, mundane pork roasts. The basting that this recipe calls for is well-worth the effort. The prep time includes the marinating time. Enjoy! big pat.
- 2 1⁄2 lbs boneless pork roast, thawed
- 1 cup water
- 1⁄2 teaspoon five-spice powder
- 1⁄2 cup soy sauce
- 1⁄2 cup sorghum molasses or 1⁄2 cup brown sugar
- 4 tablespoons sherry wine or 4 tablespoons port wine or 4 tablespoons madeira wine
- 6 fresh garlic cloves, crushed
- 4 teaspoons fresh ginger, minced
- Mix the marinade ingredients together in a large mixing bowl, whisking.
- Poke the pork roast 10-12 times deeply with a fork to allow the marinade to penetrate it.
- Place the roast in a casserole dish and pour the marinade over it. Allow it to marinate in the refrigerator for 4 hours. (Some people like to do this in a large zip-lock bag and that is fine). Make sure to turn the roast a couple of times during the marinating process.
- At the end of the four hours, elevate the roast slightly in a roaster pan or Dutch Oven with a small rack or oven proof saucer. Pour in the cup of water, along with the marinade, so that the liquid doesn't actually touch the roast if possible.
- Cover the roasting pan and bake in a pre-heated 300-degree F. oven for 2 hours. Then, reduce the heat to 275-degrees and bake for an additional 45 minutes. You should baste the roast 4 times during the baking process.
- At the end of the 45 minutes, remove the cover and broil the roast for 5-15 minutes until it is nicely golden brown on top.
- After browning, remove the roast from the oven and allow it to "rest", covered for 20 minutes before slicing.
This was okay - we thought the molasses was a little bit overpowering - will try this again using brown sugar instead of the molasses. Made for Bargain Basement Tag.