Marinated Pork Roast with Red Wine Sauce
This is freaking awesome. Makes meat taste good. I always use less ketchup then called for, it just seems like a bit much to me and I can't handle the smell of that much ketchup. The recipe is for a giant roast - usually I just make up some like pork tenderloin and do the whole recipe in half.
- 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.
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.