Festive Pork Roast
From Southern Living. Marinates 8 hours.
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INGREDIENTS
Nutrition- 1 1⁄2cups dry red wine
- 2⁄3cup firmly packed brown sugar
- 1⁄2cup water
- 1⁄2cup ketchup
- 1⁄4cup vegetable oil
- 4
- 3tablespoons soy sauce
- 2teaspoons curry powder
- 1teaspoon ground ginger
- 1⁄2teaspoon pepper
- 2
- 4teaspoons cornstarch
- 1 1⁄2cups water
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DIRECTIONS
- Combine the first 10 ingredients in a large shallow dish or a heavy-duty plastic zip-lock freezer bag; add pork.
- Cover or seal and refrigerate 8 hours, turning occasionally.
- Note: you may need to divided the marinade between two zip-lock freezer bags and put one roast in each bag.
- Remove pork from marinade (reserve marinade and add water, if necessary to equal 2 1/2 cups).
- Place pork on a rack in a roasting pan lined with foil.
- In a small saucepan, whisk reserved marinade and cornstarch; place pan over med-high heat.
- Bring to a boil, whisking constantly.
- Cook, whisking constantly, 2-3 minutes or until thickened.
- Remove and reserve 1/4 sauce; set remaining sauce in saucepan aside.
- Broil pork 6 inches from heat for 5 minutes.
- Pour 1 1/2 cups water into pan.
- Lower oven temperature to 325°; bake 1 hour and 30 minutes or until meat thermometer reads 155°, basting with reserved 1/4 cup sauce during the last 15 minutes.
- Remove roast and let stand 10 minutes or until meat thermometer reads 160°.
- Serve with remaining warm sauce.
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