Recipe Background
Mindy K. gave me this easy. moist, and delicious recipe for Marinated Pork Roast. It calls for a red wine marinade that also doubles as a serving sauce. This is a great Sunday dinner recipe and leftovers could easily be reheated with some BBQ sauce to make BBQ Pork Sandwiches
Marinated Pork Roast with Red Wine Sauce
Marinade:
1 1/2 cups red wine
2/3 cup brown sugar
1/2 cup white vinegar
1/2 cup ketchup
1/2 cup water
1/4 cup canola or light olive oil
3 Tablespoons soy sauce
4 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1 (4-5 pound) boneless pork loin roast
4 teaspoons cornstarch
Combine marinade ingredients in a gallon zip style plastic bag. Place pork roast inside the bag with the marinade. Seal bag and set the bag in a rimmed pan (in case it leaks!) and marinate the roast in the refrigerator for 6-8 hours or overnight, turning occasionally.
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About 2 1/2 hours before you want to serve, Preheat the oven to 350'F. Remove the roast from the marinade and place it on the bottom (no rack is needed) of a baking pan (I used a 12"x9"x2" pan). Measure out 2 1/2 cups of the marinade liquid from the bag and refrigerate. Any remaining marinade can be poured over the meat. Roast the meat, uncovered, at 350'F for 2-2.5 hours or until it reaches an internal temperature of 160'F. This comes out to about 20-30 minutes per pound. It is very helpful to use a meat thermometer so that the roast is not overcooked. |
About 30 minutes before the meat is done, prepare the red wine sauce. remove the reserved marinade liquid from the refrigerator. Mix the cornstarch with about 3 Tablespoons of water until it is dissolved. Stir this into the cold marinade liquid. Transfer this mixture into a small saucepan. Bring to a boil, stirring constantly. Then reduce and simmer for at least 15 minutes.
Serve the roast, sliced with red wine sauce. Serves 10-12
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