Shelly's Recipe

FESTIVE PORK ROAST

Category: Roasts/Tenderloins - Pork

3/4 cup dry red wine
1/3 cup packed brown sugar
1/4 cup vinegar, ketchup and water
2 tbsp oil
1 tbsp soy sauce
1 clove garlic, minced
1 tsp curry powder
1 tsp ground ginger
1/4 tsp pepper
1 (5 lb) boneless rolled pork roast
1 tsp cornstarch

Combine first 11 ingredients and pour into a resealable bag; set in a shallow dish. Add roast; close bag and marinate in refrigerator for 6-8 hours or overnight; turning several times to coat.

Preheat oven to 325. Drain meat, reserving 1 1/4 cups marinade. Pat meat dry with paper towels. Place meat on a rack in a shallow roasting pan. Roast in oven for 2 1/4 - 3 3/4 or until meat thermometer reads 170.

Blend cornstarch and reserved marinade; cook and stir until thickened and bubbly. Brush roast often with marinade during last 15 minutes of cooking. Reheat remaining sauce and pass with meat.