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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
5 pound(s) boneless rolled pork roast |
1 1/2 cup(s) cooking wine |
2/3 cup(s) firmly packed brown sugar |
1/2 cup(s) ketchup |
1/2 cup(s) water |
1/4 cup(s) vegetable oil |
4 clove(s) garlic minced |
3 tablespoon(s) curry powder |
1 teaspoon(s) ground ginger |
1/2 teaspoon(s) pepper |
4 teaspoon(s) cornstarch |
Directions:
1. Combine first 10 ingredients in a large shallow dish or heavy-duty zip-top bag; add pork. Cover or seal and chill 8 hours, turning occasionally. Remove pork from marinade, reserving 2 1/2 cups. Bring reserved marinade to a boil in a small saucepan, whisk in cornstarch and cook, stirring constantly, 2-3 minutes or until thickened. Pat pork dry and place on a rack in a shallow roasting pan (or deep dish). Bake pork at 325 degrees for 2 1/2 hours or until a meat thermometer inserted into the thickest portion registers 170 degrees, basting with 1/4 c. reserved sauce during the last 15 minutes. Allow roast to stand 10 minutes before slicing. Serve with the reserved sauce.
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