Recipes and Cooking Festive Pork Roast 4.4 (25) Serve this roast pork recipe at your next dinner party or holiday meal. The marinade serves triple duty as a marinade, glaze, and sauce for a pork roast with loads of juiciness and flavor. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Peter Krumhardt Prep Time: 15 mins Marinate Time: 6 hrs Roast Time: 75 mins Stand Time: 15 mins Total Time: 7 hrs 45 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 3 pound boneless pork top loin roast (single loin) ¾ cup dry red wine ⅓ cup packed brown sugar ¼ cup vinegar ¼ cup ketchup ¼ cup water 1 tablespoon cooking oil 1 tablespoon soy sauce 1 clove garlic, minced 1 teaspoon curry powder ½ teaspoon ground ginger ¼ teaspoon black pepper 2 teaspoon cornstarch Directions 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. 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. 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. 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. Makes 8 to 10 servings 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. Rate it Print Nutrition Facts (per serving) 327 Calories 11g Fat 12g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 327 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 20% Cholesterol 93mg 31% Sodium 265mg 12% Total Carbohydrate 12g 4% Total Sugars 11g Protein 38g Vitamin C 1.8mg 9% Calcium 50.5mg 4% Iron 1.8mg 10% Potassium 673mg 14% Folate, total 8.1mcg Vitamin B-12 0.9mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.