Festive Pork Roast

Submitted by ratherbeswimmin

"From Southern Living. Marinates 8 hours."

 

• Ready In: 2hrs 10mins
• Ingredients: 13
• Serves: 8-10

ingredients

• 1 1⁄2 cups dry red wine
• 2⁄3 cup firmly packed brown sugar
• 1⁄2 cup water
• 1⁄2 cup ketchup
• 1⁄4 cup vegetable oil
• 4 garlic cloves, minced
• 3 tablespoons soy sauce
• 2 teaspoons curry powder
• 1 teaspoon ground ginger
• 1⁄2 teaspoon pepper
• 2 (2 1/2-3 lb) boneless pork roast (boneless rolled pork roasts)
• 4 teaspoons cornstarch
• 1 1⁄2 cups water

directions

1. Combine the first 10 ingredients in a large shallow dish or a heavy-duty plastic zip-lock freezer bag; add pork.
2. Cover or seal and refrigerate 8 hours, turning occasionally.
3. Note: you may need to divided the marinade between two zip-lock freezer bags and put one roast in each bag.
4. Remove pork from marinade (reserve marinade and add water, if necessary to equal 2 1/2 cups).
5. Place pork on a rack in a roasting pan lined with foil.
6. In a small saucepan, whisk reserved marinade and cornstarch; place pan over med-high heat.
7. Bring to a boil, whisking constantly.
8. Cook, whisking constantly, 2-3 minutes or until thickened.
9. Remove and reserve 1/4 sauce; set remaining sauce in saucepan aside.
10. Broil pork 6 inches from heat for 5 minutes.
11. Pour 1 1/2 cups water into pan.
12. 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.
13. Remove roast and let stand 10 minutes or until meat thermometer reads 160°.
14. Serve with remaining warm sauce.

Reviews

[bclangley]

I’ve made this roast for years and used Lambrusco wine. The roast taste like you have a gourmet cook in the kitchen. Changed nothing, great with mashed potatoes and Parmesan asparagus.

 

[Scoutie]

OMG!! Soooo good! I didn't change a thing. Everybody loves this, so try it soon! Thanks for posting, ratherbeswimmin'.

 

[JanetB-KY]

Wanted to rate this one. Was goiong to post it, but did my check first to see if it was already posted and found it here. It is a very good recipe, very flavorful and really needs nothing changed in it IMO. It is great served with either rice or mashed garlic potatoes.