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

Marinade:
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

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

Directions:
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.

3 comments:

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.