Festive Pork Roast Recipe
Servings: 8
Ingredients
- 1 1/2 c. dry red wine
- 2/3 c. brown sugar - (firmly packed)
- 1/2 c. ketchup
- 1/2 c. water
- 1/4 c. vegetable oil
- 4 x garlic cloves chopped
- 3 Tbsp. soy sauce
- 2 tsp curry pwdr
- 1 tsp grnd ginger
- 1/2 tsp freshly-grnd black pepper
- 1 x boneless rolled pork roast - (abt 5 lbs)
- 4 tsp cornstarch
Directions
- Combine first 10 ingredients in a large shallow dish or possibly heavy-duty zip-top bag; add in pork. Cover or possibly seal, and refrigerate8 hrs, turning occasionally.
- Remove pork from marinade, reserving 2 1/2 c. marinade. Bring reserved marinade to a boil in a small saucepan; whisk in cornstarch, and cook, stirring constantly, 2 to 3 min or possibly till thickened. Cold.
- Pat pork dry, and place on a rack in a shallow roasting pan.
- Bake pork at 325 degrees for 2 1/2 hrs or possibly till meat thermometer inserted into thickest portion registers 170 degrees, basting with 1/4 c. reserved sauce during the last 15 min. Allow roast to stand 10 min before slicing. Serve with reserved sauce.
- This recipe yields 8 to 10 servings.
- Comments: If you do not feel comfortable tying the roast, most butchers will be more than happy to do it for you.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 8 servings | |
| Calories 195 | |
| Calories from Fat 61 | 31% |
| Total Fat 6.95g | 9% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 513mg | 21% |
| Potassium 167mg | 5% |
| Total Carbs 25.46g | 7% |
| Dietary Fiber 0.3g | 1% |
| Sugars 21.61g | 14% |
| Protein 0.86g | 1% |
