Sunday, December 03, 2006

Sweet and Savory Glazed Pork Roast

A simple sweet and savory marinade with a pork loin roast - resulting in a flavorful and juicy roast just right for a winter night.

Sweet & Savory Glazed Pork Loin Roast:
(serves 4)

3 lb pork loin roast, tied with butcher's twine

1/2 c soy sauce
1/4 c honey
1/4 c balsamic vinegar
1/4 cup red wine
4 tbs brown sugar
4 large garlic cloves, chopped
1 tbs fresh rosemary, chopped
1 tsp salt
1 tsp black pepper

1/4 c soy sauce
1/4 c balsamic vinegar
2 tbs honey
2 tbs red wine
Salt and pepper to taste

Combine all ingredients in a small bowl and stir to combine. Place roast in a ziplock bag, pour marinade over roast. Seal and place inside a baking dish or another bag to protect against possible leakage. Marinate overnight or a minimum of 4 hours. Preheat oven to 350. Remove pork from marinade, roast uncovered until brown and crusty on the outside and internal temperature is 140.

Meanwhile, combine ingredients for sauce in a small pan and simmer until thickened.

Remove roast from oven, cover with foil and let stand for 15-20 minutes to allow internal temperature to rise to ideal. Remove twine, carve and serve drizzled with sauce.


peabody said...

That marinade looks wonderful.

Kirsten said...

Thanks Peabody! The sauce definitely made the pork go from good to great. I'm a big fan of sauce - esp. with a lean cut of pork.

Tanna said...

A sauce can totally change a dish, this one looks excellent.