Categories: Pork

Ingredients

• 3 lb boneless pork top loin roast
• 3/4 cup dry red wine
• 1/3 cup packed brown sugar
• 1/4 cup vinegar
• 1/4 cup ketchup
• 1/4 cup water
• 1 tbsp cooking oil
• 1 tbsp soy sauce
• 1 tsp curry powder
• 1/2 tsp ground ginger
• 1/4 tsp black pepper
• 1 garlic clove, minced
• 2 tsp cornstarch

Directions

1. Place roast in a large bag. For marinade, in a small bowl combine wine, brown sugar, vinegar, ketchup, water, oil, soy sauce, curry powder, ginger, pepper and garlic. Pour marinade over meat; seal bag. Marinate in fridge for 6 hours or overnight. Drain meat, reserving 1 1/4 cups marinade; cover reserved marinade and chill. Pat meat dry with paper towels.

2. Place the meat and rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast at 325 for 1 1/4-1 1/2 hrs or until meat reaches 150.

3. Meanwhile, for the sauce, in a small saucepan stir reserved marinade into the cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Brush roast frequently with sauce after 1 hr of roasting.

4. Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 160. Bring remaining sauce to boiling and pass with meat.

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