Festive Pork Roast Recipe
Ingredients
| Dry red wine | 1⁄2 Cup (8 tbs) | |
| Packed brown sugar | 1⁄4 Cup (4 tbs) | |
| Water | 3 Tablespoon | |
| Vinegar | 3 Tablespoon | |
| Catsup | 3 Tablespoon | |
| Cooking oil | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Garlic | 1 Clove (5 gm), minced | |
| Curry powder | 1 Teaspoon | |
| Ground ginger | 1⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Boneless pork loin roast | 1 Pound, rolled | |
| Cold water | 1⁄4 Cup (4 tbs) | |
| Cornstarch | 2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1342 Calories from Fat 398
% Daily Value*
Total Fat 44 g68.4%
Saturated Fat 11 g55.2%
Trans Fat 0.2 g
Cholesterol 358.3 mg119.4%
Sodium 2386.4 mg99.4%
Total Carbohydrates 95 g31.7%
Dietary Fiber 2.3 g9.2%
Sugars 65.6 g
Protein 126 g252.9%
Vitamin A 9.4% Vitamin C 15%
Calcium 12.4% Iron 31.1%
*Based on a 2000 Calorie diet
Directions
Trim fat from meat
Place meat in plastic bag; set in shallow dish.
Pour marinade into bag; close bag.
Marinate meat in refrigerator for 6 to 8 hours or overnight, turning bag several times to distribute marinade.
Drain meat, reserving 1 cup marinade; set aside reserved marinade.
Pat meat dry with paper toweling.
Place meat on rack in shallow roasting pan.
Roast in a 325° oven about 2 hours or till meat thermometer registers 160°.
Meanwhile, in small saucepan combine 1/4 cup cold water and cornstarch; add reserved marinade.
Cook and stir till mixture is thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Brush roast with marinade mixture, Continue roasting about 1 hour or till meat thermometer registers 170°.
Brush roast frequently with marinade mixture.
Spoon remaining marinade mixture over meat before serving.
Chef
