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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 10 |
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Everyone cleans their plate when I make this. I serve it with three cheese mashed potatoes and a garden salad. Ingredients:
1 (5 pound) pork loin roast |
1/4 cup butter, melted |
1/4 cup white vinegar |
1/3 cup light maple flavored pancake syrup |
1 tablespoon cornstarch |
1/4 cup brown sugar |
Directions:
1. Place the roast into a large resealable bag. In a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours.
2. Preheat the oven to 350 degrees F (175 degrees C). Place the roast into a roasting pan or large Dutch oven, and pour the marinade over it.
3. Cover, and roast for 1 hour in the preheated oven. Remove the lid, and continue roasting until the top is browned and the internal temperature is at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Remove from the oven, and let rest for about 10 minutes before carving. The internal temperature should increase by 10 degrees.
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