Festive Pork Roast

Lynnda Cloutier


Found this one in my mom's recipe files. It's great.

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5 lbs. boneless rolled pork loin roast
1/2 cup dry red wine
1/4 cup packed brown sugar
3 tbsp. water
3 tbsp. vinegar
3 tbsp. catsup
1 tbsp. cooking oil
1 tbsp. soy sauce
1 clove garlic, minced
1 tsp. curry powder
1/4 tsp. ground ginger
1/4 tsp. pepper
1/4 cup cold water
2 tsp. cornstarch

Directions Step-By-Step

Marinade: mix wine, sugar, 3 Tbsp. water, vinegar, catsup, oil, soy sauce, garlic, curry powder, ginger, pepper.
Untie rolled roast and trim fat. Reroll roast. Place meat in plastic bag. Set in shallow dish. Pour marinade into bag and close
Marinate in refrigerator 6 to 8 hours or overnight, turning bag several times.
Drain meat. Reserve 1 cup marinade. Place meat in a 325 oven about 2 hours or til meat thermometer reads 160. In a small pan, mix 1/4 cup water an cornstarch. Add marinade. Cook 1 or 2 minutes. Brush roast with marinade. Roast 1 hour more. Brush frequently.

About this Recipe

Course/Dish: Pork, Roasts