Festive Pork Roast

The marinade serves triple duty as a marinade, glaze, and sauce for a crowd-pleasing pork roast.

8 users rated this recipe an average rating of 4.5
  • Makes: 8 servings
  • Prep: 15 mins
  • Marinate: 6 hrs
  • Roast: 1 hr 15 mins 325°F
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Festive Pork Roast
3 pound boneless pork top loin roast (single loin)
cup dry red wine
cup packed brown sugar
cup vinegar
cup ketchup
cup water
tablespoon cooking oil
tablespoon soy sauce
clove garlic, minced
teaspoon curry powder
teaspoon ground ginger
teaspoon black pepper
teaspoons cornstarch
  1. Place roast in a large plastic bag set in a large, deep bowl. For marinade, in a small bowl combine wine, sugar, vinegar, ketchup, water, oil, soy sauce, garlic, curry powder, ginger, and pepper. Pour marinade over meat; seal bag. Marinate in the refrigerator for 6 hours or overnight, turning bag several times. Drain meat, reserving 1-1/4 cups marinade; cover marinade and chill. Pat meat dry with paper towels.
  2. Place the meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 150 degrees F.
  3. Meanwhile, prepare the sauce. In a small saucepan stir reserved marinade into the cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Brush roast frequently with sauce after 1 hour of roasting.
  4. Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F. Bring remaining sauce to boiling and pass with meat.
  5. Makes 8 to 10 servings
From the Test Kitchen
Double-Loin Festive Pork Roast:

Prepare as above, except use a 5-pound boneless pork top loin roast (double loin, tied) and double the marinade mixture. Reserve 2-1/2 cups marinade for sauce and increase cornstarch to 4 teaspoons. Roast pork in a 325 degree F oven for 2 to 2-1/2 hours or until thermometer registers 150 degrees F. Let stand and serve as above. Makes 15 servings.

Nutrition Facts (Festive Pork Roast)
    Per serving:
  • 327 kcal cal.,
  • 11 g fat
  • (4 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 93 mg chol.,
  • 265 mg sodium,
  • 12 g carb.,
  • 11 g sugar,
  • 38 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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