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Festive Pork Roast

Prep time 15 mins
Chill time 8 hrs
Broil time 5 mins
Bake time 1 hr, 30 mins
Stand time 10 mins
Yield Makes 8 to 10 servings
Cook the roast beforehand, taking it out as guests arrive. Reheat the sauce for the roast in a glass dish in the microwave before serving.

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 (21 1/2- to 3-pound) boneless rolled pork roasts
  • 4 teaspoons cornstarch
  • 1 1/2 cups water

How to Make It

  1. Combine first 10 ingredients in a large shallow dish or zip-top plastic freezer bag; add pork. Cover or seal, and chill 8 hours, turning occasionally.

  2. Remove pork from marinade, reserving marinade to equal 2 1/2 cups, adding water if necessary. Place pork on a rack in a shallow roasting pan lined with aluminum foil.

  3. Whisk reserved marinade into cornstarch in a small saucepan. Place pan over medium-high heat, and bring sauce to a boil, whisking constantly. Cook, whisking constantly, 2 to 3 minutes or until thickened. Remove and reserve 1/4 cup sauce. Set remaining sauce in saucepan aside.

  4. Broil pork 6 inches from heat 5 minutes. Pour 1 1/2 cups water into bottom of pan. Reduce oven temperature to 325°, and bak 1 hour and 15 minutes to 1 hour and 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, basting with reserved 1/4 cup sauce during the last 15 minutes. Remove roast, and let stand at least 10 minutes or until meat thermometer inserted into thickest portion registers 160° before slicing. Serve with remaining warm sauce.

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