Baked Pork Roast

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.

• Ready In: 7 hrs
• Serves: 8

Ingredients

• 2 1⁄2 lbs boneless pork roast, thawed
• 1  cup water

• Marinade Ingredients

• 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

Directions

1. Mix the marinade ingredients together in a large mixing bowl, whisking.
2. Poke the pork roast 10-12 times deeply with a fork to allow the marinade to penetrate it.
3. 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.
4. 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.
5. 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.
6. 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.
7. After browning, remove the roast from the oven and allow it to "rest", covered for 20 minutes before slicing.