• Currently 4/5
Prep Time: 30 minutes Cook Time: 2 hours 30 minutes
1-1/2 cups dry red wine
2/3 cup firmly packed brown sugar
1/2 cup ketchup
1/2 cup water
1/4 cup vegetable oil
4 garlic cloves, minced
3 tablespoons soy sauce
2 teaspoons curry powder
1 teaspoon ground ginger
1/2 teaspoon pepper
1 (5 lb.) boneless rolled pork roast
4 teaspoons cornstarch
1. Combine first 10 ingredients in a large shallow dish or heavy-duty zop-top bag; add pork.  Cover or seal, and chell 8 hours, turning occasionally.
2. Remove pork from marinade, reserving 2-1/2 cups marinade.  Bring reserved marinade to a boil in a small saucepan; whisk in cornstarch, and cook, stirring constantly, 2 to 3 minutes or until thickened.  Cool.
3. Pat pork dry, and place on a rack in a shallow roasting pan.  Bake pork at 325°F for 2-1/2 hours or until meat thermometer inserted into thickest portion registers 170°F, basting with 1/4 cup reserved sauce during the last 15 minutes.
4. Allow roast to stand 10 minutes before slicing.  Serve with reserved sauce.
Serves 8 to 10
Meal   DinnerDish   Main Dish
Cooking Method   RoastedMain Ingredient   Pork
Prep Time   15 to 30 minutesCooking Time   more than 2 hours

Eileen Stalec

Member since Dec 2008

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