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    Festive Pork Roast

    Source of Recipe

    1 5-pound boneless pork top loin roast (double loin, tied)
    3/4 cup dry red wine
    1/3 cup packed brown sugar
    1/4 cup vinegar
    1/4 cup catsup
    1/4 cup water
    2 tablespoons cooking oil
    1 tablespoon soy sauce
    1 clove garlic, minced
    1 teaspoon curry powder
    1/2 teaspoon ground ginger
    1/4 teaspoon pepper
    2 teaspoons cornstarch

    1. Place roast in a large, plastic bag and set in a large, deep bowl. For marinade, in a small bowl combine wine, sugar, vinegar, catsup, water, oil, soy sauce, garlic, curry powder, ginger, and pepper. Pour marinade over meat; seal bag. Marinate in the refrigerator for 6 to 8 hours or overnight, turning bag several times. Drain meat, reserving 1-1/4 cups marinade. Pat meat dry with paper towels.

    2. Place the meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 325 degree F oven for 2-1/4 to 2-1/2 hours or until meat thermometer registers 155 degrees F.

    3. About 25 minutes before the meat is done, prepare the sauce. In a small saucepan stir cornstarch into the reserved marinade. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Brush roast frequently with sauce during the last 15 minutes of roasting.

    4. Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F. Reheat remaining sauce and pass with meat. Makes 15 servings.




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