Festive Pork Roast

recipe
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.

Yield:

Makes 8 to 10 servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Chill: 8 Hours
Broil: 5 Minutes
Bake: 1 Hour, 30 Minutes
Stand: 10 Minutes

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

Preparation

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.

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.

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.

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.

Note:

Mary Frances Griffin, Columbus, Mississippi,

Southern Living Our Readers' Top-Rated Recipes,

Southern Living

February 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note