This is a print preview of "Festive Pork Roast" recipe.

Festive Pork Roast Recipe
by Global Cookbook

Festive Pork Roast
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 8

Ingredients

  • 1 1/2 c. dry red wine
  • 2/3 c. brown sugar - (firmly packed)
  • 1/2 c. ketchup
  • 1/2 c. water
  • 1/4 c. vegetable oil
  • 4 x garlic cloves chopped
  • 3 Tbsp. soy sauce
  • 2 tsp curry pwdr
  • 1 tsp grnd ginger
  • 1/2 tsp freshly-grnd black pepper
  • 1 x boneless rolled pork roast - (abt 5 lbs)
  • 4 tsp cornstarch

Directions

  1. Combine first 10 ingredients in a large shallow dish or possibly heavy-duty zip-top bag; add in pork. Cover or possibly seal, and refrigerate8 hrs, turning occasionally.
  2. Remove pork from marinade, reserving 2 1/2 c. marinade. Bring reserved marinade to a boil in a small saucepan; whisk in cornstarch, and cook, stirring constantly, 2 to 3 min or possibly till thickened. Cold.
  3. Pat pork dry, and place on a rack in a shallow roasting pan.
  4. Bake pork at 325 degrees for 2 1/2 hrs or possibly till meat thermometer inserted into thickest portion registers 170 degrees, basting with 1/4 c. reserved sauce during the last 15 min. Allow roast to stand 10 min before slicing. Serve with reserved sauce.
  5. This recipe yields 8 to 10 servings.
  6. Comments: If you do not feel comfortable tying the roast, most butchers will be more than happy to do it for you.