Festive Pork Roast

By learen

Ingredients

• 5 lb boneless pork top loin roast, double loin tied
• 3/4 c dry red wine
• 1/3 c packed brown sugar
• 1/4 c vinegar
• 1/4 c ketchup
• 1/4 c water
• 2 T cooking oil
• 1 T soy sauce
• 1 clove garlic, minced
• 1 t curry powder
• 1/2 t ground ginger
• 1/4 t black pepper
• 2 t cornstarch

Preparation

Step 1

Place roast in a large plastic bag set in a large deep bowl. For marinade, combine wine, brown sugar, vinegar, ketchup, water, oil, soy sauce, garlic, curry powder, ginger and pepper. Pour over meat; seal bag. Marinate in the refrigerator for 6-8 hours or overnight, turning bag several times.

Drain meat, reserving 1 1/4 c marinade; cover marinade and chill. Pat meat dry with paper towels.

Place the meat on a rack in a shallow roasting pan. Insert an oven going meat thermometer into center of roast. Roast in a 325 oven for 2 1/4 to 2 1/2 hours or until thermometer reaches 155.

About 25 min before the meat is done, prepare the sauce. In a small saucepan stir cornstarch into the reserved marinade. Cook and stir until thickened and bubbly. Cook and stir 2 min more. Brush meat frequently with sauce during the last 15 min of roasting. Cover meat with foil; let stand 15 min. The temp of the meat after standing should be at 160. Bring remaining sauce to boiling and pass with meat.