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Prep Time: 25 Minutes Cook Time: 80 Minutes |
Ready In: 105 Minutes Servings: 10 |
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From Southern Living. Marinates 8 hours. Ingredients:
1 1/2 cups dry red wine |
2/3 cup firmly packed brown sugar |
1/2 cup water |
1/2 cup ketchup |
1/4 cup vegetable oil |
4 garlic cloves, minced |
3 tablespoons soy sauce |
2 teaspoons curry powder |
1 teaspoon ground ginger |
1/2 teaspoon pepper |
2 (2 1/2-3 lb) boneless pork roast (boneless rolled pork roasts) |
4 teaspoons cornstarch |
1 1/2 cups water |
Directions:
1. Combine the first 10 ingredients in a large shallow dish or a heavy-duty plastic zip-lock freezer bag; add pork.
2. Cover or seal and refrigerate 8 hours, turning occasionally.
3. Note: you may need to divided the marinade between two zip-lock freezer bags and put one roast in each bag.
4. Remove pork from marinade (reserve marinade and add water, if necessary to equal 2 1/2 cups).
5. Place pork on a rack in a roasting pan lined with foil.
6. In a small saucepan, whisk reserved marinade and cornstarch; place pan over med-high heat.
7. Bring to a boil, whisking constantly.
8. Cook, whisking constantly, 2-3 minutes or until thickened.
9. Remove and reserve 1/4 sauce; set remaining sauce in saucepan aside.
10. Broil pork 6 inches from heat for 5 minutes.
11. Pour 1 1/2 cups water into pan.
12. Lower oven temperature to 325°; bake 1 hour and 30 minutes or until meat thermometer reads 155°, basting with reserved 1/4 cup sauce during the last 15 minutes.
13. Remove roast and let stand 10 minutes or until meat thermometer reads 160°.
14. Serve with remaining warm sauce.
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