Festive Pork Roast

Lynnda Cloutier


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


★★★★★ 3 votes



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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

How to Make Festive Pork Roast


  • 1Marinade: mix wine, sugar, 3 Tbsp. water, vinegar, catsup, oil, soy sauce, garlic, curry powder, ginger, pepper.
  • 2Untie rolled roast and trim fat. Reroll roast. Place meat in plastic bag. Set in shallow dish. Pour marinade into bag and close
  • 3Marinate in refrigerator 6 to 8 hours or overnight, turning bag several times.
  • 4Drain 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.

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About Festive Pork Roast

Course/Dish: Pork, Roasts

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