Asian Persuasion Pork Loin

By á-235

Ingredients

• 1 1/2 cups (375 mL) dry red wine
• 1/2 cup (125 mL) packed golden brown sugar
• 1/2 cup (125 mL) ketchup
• 1/2 cup (125 mL) water
• 1/4 cup (50 mL) soy sauce
• 2 tbsp (25 mL) oil
• 2 tsp (10 mL) curry powder
• 1 tsp (5 mL) ground ginger
• 1/2 tsp (2 mL) garlic powder
• 1/2 tsp (2 mL) freshly ground pepper
• 4 lb (2 kg) boneless pork loin roast
• 1 1/2 cups (375 mL) water
• 1 tbsp (15 mL) cornstarch

Details

Adapted from atcoblueflamekitchen.com

Preparation

Step 1

Combine first 10 ingredients (wine through pepper). Measure out 2 cups (500 mL) of wine mixture and reserve for making sauce; refrigerate. Pour remaining wine mixture into a large heavy zip-lock plastic bag to use as marinade. Add roast to bag and squeeze bag to coat roast with marinade. Seal bag and place on a tray. Refrigerate, turning bag occasionally, for 24 hours. Remove from refrigerator and let stand for 20 - 30 minutes. Line a shallow roasting pan with foil. Remove roast from marinade; discard marinade. Place roast on a rack in prepared pan. Roast at 425ºF (220ºC) for 30 minutes. Pour 1 1/2 cups (375 mL) water into pan. Reduce temperature to 350ºF (180ºC) and continue roasting for 1 hour. Meanwhile, to prepare sauce, place cornstarch in a medium saucepan. Gradually whisk reserved wine mixture into cornstarch until blended. Bring to a boil over medium heat, stirring constantly. Cook, stirring constantly, until thickened, about 1 - 2 minutes. Remove from heat. Measure out 2 tbsp (25 mL) sauce and reserve for basting roast; use remaining sauce to serve with roast. Remove pan from oven. Baste roast with reserved sauce. Continue roasting for 15 minutes or until a meat thermometer registers 160ºF (71ºC). Transfer roast to a platter and cover with foil. Let stand for 15 minutes before carving. Meanwhile, reheat remaining sauce over low heat. Carve roast and serve with sauce. Serves 10 - 12.