Why sit amongst the other couples in a bustling restaurant, waiting for our food to arrive when we can get cozy at home, watching re-runs of Battlestar Gallactica and noshing on some amazing food? As an homage to our otherwise unconventional relationship, Jordan and I went out on a limb to prepare an unconventional Valentine’s Day Pork Roast.
Here is the recipe…
Prep: 15 Marinate: 24 Hours Roast: 2.25 Hours
Oven: 325F Stand: 15 Minutes Makes: 15 Servings
1 5-pound boneless pork top loin roast (Double Loin, Tied)
3/4 cup dry red wine (Cabernet Sauvignon)
1/3 cup packed brown sugar
1/4 cup vinegar
2 tablespoons cooking oil
1 tablespoon soy sauce
3 cloves garlic, minced
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
2 teaspoons cornstarch
- Mix all of the ingredients except the cornstarch into a small bowl and mix it up.
- Place the roast into a large plastic bag set in a large bowl. We used a braining bag.
- Pour the marinade over the meat and seal the bag.
- Marinate in the refrigerator for 24 hours turning the bag several times.
- Drain the meat into a small bowl. Keep the marinade; cover and chill.
- Pat meat dry with a paper towel.
- Place roast on a rack in a shallow pan. Insert meat thermometer into center of roast.
- Roast in the oven at 325F for 2 1/4 to 2 1/2 hours.
- About 25 minutes before the meat is done prepare the sauce from the marinade.
- In a small sauce pan stir the corn starch into the marinade and heat till thick and bubbly.
- Cook and stir for 2 minutes more.
- Brush meat frequently with sauce during the last 15 minutes.
- Take the roast out of the oven and let sit for stand for 15 minutes. Cover with meat with foil.
- Bring the sauce to a boil and serve with the meat.
Marinade the roast. We left it in the marinade for 23 Hours.
The finished product! Mmm!
And… a cross-section!
Overall, this was some of the better pork we’ve had. It was juicy, tender and full of robust flavors!
To see all of the cooking photos check them out in our flickr album here