Categories: Main Dish, Pork

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 (2 1/2-3 lb) boneless pork roast (boneless rolled pork roasts)
• 4 teaspoons cornstarch
• 1 1/2 cups water

Directions

1. Combine the first 10 ingredients in a large shallow dish or a heavy-duty plastic zip-lock freezer bag; add pork.

2. Cover or seal and refrigerate 8 hours, turning occasionally.

3. Note: you may need to divided the marinade between two zip-lock freezer bags and put one roast in each bag.

4. Remove pork from marinade (reserve marinade and add water, if necessary to equal 2 1/2 cups).

5. Place pork on a rack in a roasting pan lined with foil.

6. In a small saucepan, whisk reserved marinade and cornstarch; place pan over med-high heat.

7. Bring to a boil, whisking constantly.

8. Cook, whisking constantly, 2-3 minutes or until thickened.

9. Remove and reserve 1/4 sauce; set remaining sauce in saucepan aside.

10. Broil pork 6 inches from heat for 5 minutes.

11. Pour 1 1/2 cups water into pan.

12. Lower oven temperature to 325°; bake 1 hour and 30 minutes or until meat thermometer reads 155°, basting with reserved 1/4 cup sauce during the last 15 minutes.

13. Remove roast and let stand 10 minutes or until meat thermometer reads 160°.

14. Serve with remaining warm sauce.

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