Marinated Pork Loin Roast
Country Pork
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Being a hog farmer's wife, I'm always trying recipes that promote the product. I recently ran across this recipe in a church cookbook. My family was delighted with the outstanding flavor.
SERVINGS: 10
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 10 min. + marinating Bake: 1-1/2 hours
Ingredients:
- 3/4 cup ketchup
- 1/4 cup seedless raspberry jam
- 1/4 cup white wine vinegar
- 1/4 cup packed brown sugar
- 1/4 cup maple-flavored syrup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 1 teaspoon each dried thyme, oregano and marjoram
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon Dijon mustard
- 1 bay leaf
- 1/4 teaspoon ground ginger
- 1 boneless pork loin roast (3 pounds)
Directions:
In a saucepan, combine all ingredients except pork. Bring to a boil over medium heat. Place roast in an 11-in. x 7-in. baking dish. Prick surface of roast with a fork; pour sauce over roast. Cover and refrigerate overnight.
Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 160°-170°. Let stand 10 minutes before slicing. Remove bay leaf. Yield: 10 servings.