Festive Pork Roast Recipe
Festive Pork Roast is a mouth-watering delicacy for sure. With Pork, dry red wine and soy sauce along with spices on platter, Festive Pork Roast deliciously different! Go for our Festive Pork Roast recipe, for this is one of the most luscious and easy recipes that you will find.
Ingredients
| 1 5-pound boneless pork loin roast (rolled and tied) | ||
| Dry red wine | 3/4 Cup(16 tbs) | |
| Packed brown sugar | 1/3 Cup(16 tbs) | |
| Vinegar | 1/4 Cup(16 tbs) | |
| Catsup | 1/4 Cup(16 tbs) | |
| Water | 1/4 Cup(16 tbs) | |
| Cooking oil | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Garlic | 1 clove, minced | |
| Curry powder | 1 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cornstarch | 2 Teaspoon | |
Directions
1 Place roast in a large, plastic bag; set in a large, deep bowl. For marinade, in a small mixing bowl combine wine, brown sugar, vinegar, catsup, water, oil, soy sauce, garlic, curry powder, ginger, and pepper. Pour marinade over meat; seal bag. Marinate in refrigerator for 6 to
8 hours or overnight, turning bag several times. Drain meat, reserving 1 1/4 cups marinade. Pat meat dry with paper towels.
2 Place the meat on a rack in a shallow roasting pan. Insert meat thermometer. Roast in a 325° oven for 2 1/4 to 2 1/2 hours or until meat thermometer registers 155°.
3 About 25 minutes before the meat is done, make sauce. In a small saucepan stir cornstarch into reserved marinade. Cook and stir until thickened and bubbly. Cook 2 minutes more. Brush roast frequently with sauce during the last 15 minutes of roasting.
4 Let meat stand, covered, about 15 minutes before slicing. (Meat temperature should rise about 5° while standing.) Reheat remaining sauce and pass with meat.
8 hours or overnight, turning bag several times. Drain meat, reserving 1 1/4 cups marinade. Pat meat dry with paper towels.
2 Place the meat on a rack in a shallow roasting pan. Insert meat thermometer. Roast in a 325° oven for 2 1/4 to 2 1/2 hours or until meat thermometer registers 155°.
3 About 25 minutes before the meat is done, make sauce. In a small saucepan stir cornstarch into reserved marinade. Cook and stir until thickened and bubbly. Cook 2 minutes more. Brush roast frequently with sauce during the last 15 minutes of roasting.
4 Let meat stand, covered, about 15 minutes before slicing. (Meat temperature should rise about 5° while standing.) Reheat remaining sauce and pass with meat.
Chef
