Tasty Pork Roast

The basis for this recipe comes from the Better Homes and Gardens Cook Book.  I have modified it because I never plan ahead in time to marinate it, and then again I just can’t resist changing it up.  The original recipe calls for the sauce to be used as a marinade, cooked in a separate pan, and brushed on the roast for the last 15 minutes.  If I remember in time, I do marinate and it works great, but I usually don’t plan ahead.  Either way, I prefer to leave the the sauce in with the roast as it cooks.  The only problem I have had with this method is once I let the roast cook until the sauce had completely cooked out and burnt.  So I have learned to cover the roast for the first 1.5 hours or so of cooking, and then take the top off to let it crisp on top.

1 3-5 lb pork roast–you can use a boneless, or bone-in loin roast.  I have used a shoulder or ham roast before, but these need to cook quite a bit longer and slower or they will be tough, so take that into consideration when choosing your roast.  Also, remember to vary the cooking time depending on the size of your roast.  A 4-5 lb roast usually cooks about 2 1/4 hours.  When I think it should be getting close to done, I start checking with a thermometer.  It should be 160 F inside when completely done.  Keep in mind that the heat will rise after taking the roast out, so cook to about 150-155 F inside, take out of oven and it should rise to 160 F as it rests.

Marinade/Sauce

1 cup red wine–if sweet wine reduce the sugar a bit

1/3 cup packed brown sugar

1/4 cup red wine vinegar

1/4 cup ketchup (look for ketchup that contains real sugar, not high fructose corn syrup)

1/4 cup water

2 Tbsp cooking oil

3 Tbsp soy sauce (look for soy sauce without MSG)

1 Tbsp or so of Worcestershire sauce

1 clove of minced garlic

1 tsp curry powder

1/2 teaspoon ground ginger

1/4 teaspoon black pepper

2 tsp cornstarch (don’t add this until after you marinate)

Marinate roast in the refrigerator for 6-8 hours, turning the roast several times.  Heat oven to 325 F unless cooking a ham or shoulder roast–in that case cook at about 250 F, or cook in a crockpot.  Place roast and marinade (with corn starch added)  in a large black skillet (you can use a roasting pan, but I love cooking in my cast iron skillet).  Cover with foil, or cast iron lid, and cook for about 1 1/2 to 2 hours (don’t cook as long if your roast is smaller than 4lbs).  During this time, I like to turn the roast every 30 min. to change the side that is soaking in the sauce.  When you have about 1/2 an hour of cooking time left, remove the foil and let the roast crisp on top.  Remember to check the inside temp with a meat thermometer.  The inside temp should be 150-155 F when taking it out of the oven.  When cooked, remove from oven, re-cover with foil, and let sit for 15 min before cutting, it should be 160 F inside at this point.  Ladle off excess fat from the sauce, slice the roast, serve, and enjoy!