Marinated Pork Roast
Makes 16 three oz servings. Marinate 8 hrs.
- 1 c dry red wine
- 1/2 c firmly packed brown sugar
- 1/3 c ketchup
- 1/3 c water
- 2 T vegetable,oil
- 3 cloves garlic, minced
- 2 T reduced sodium soy sauce
- 1/2 t curry powder
- 1 t ground ginger
- 1/2 t pepper
- 1 T cornstarch
- 4 lb well trimmed boneless, rolled pork loin roast
Combine all ingredients (except cornstarch) in heavy duty resealable plastic bag. Mix well. Add pork, seal & turn to coat. Marinate in refrigerator 8 hrs. turning occasionally.
Heat oven to 325. Remove pork from marinade & reserve 2 cups. Bring marinade to boil; whisk in cornstarch & cook stirring constantly until thickened. Cool.
Pat dry pork & place on rack in shallow roasting pan. Bake 2 hrs until thermometer reaches 160 in thickest part. Remove from oven & let stand 10 min. Slice & serve with reserved sauce.