Because almost all of the preparation is done ahead of time, this recipe is perfect for get-togethers. It's one of our family's favorite dishes.
- 1 liter ginger ale
- 1/2 cup soy sauce
- 1/4 cup finely chopped green pepper
- 4 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 1 bone-in center cut pork roast (3 to 4 pounds)
- 1/4 cup all-purpose flour
- 1/3 cup water
- In a large heavy-duty resealable plastic bag or shallow glass dish, combine the first six ingredients. Add pork roast. Seal or cover and refrigerate overnight, turning once. Place roast and marinade in a shallow roasting pan. Bake at 325° for 1 hour and 45 minutes or until a meat thermometer reads 160°-170°. Let stand for 10 minutes.
- Meanwhile, measure 2 cups pan drippings. Skim fat; pour into a saucepan. Combine the flour and water until smooth; add to drippings. Bring to a boil; cook and stir for 2 minutes. Serve with the roast. Yield: 6-8 servings.
Originally published as Marinated Pork Roast in Country Extra March 1998, p51
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Homemade Marinated Pork Roast
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 27, 2016
"Upped the temp to 375 to make sure it was done. Very moist and juicy. Good flavor, but not my favorite."