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Marinated Pork Loin Roast

TOTAL TIME: Prep: 10 min. + marinating Bake: 1-1/2 hours YIELD: 10 servings.
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.

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

  • 1. In a saucepan, combine all ingredients except pork. Bring to a boil over medium heat; remove from heat and cool completely. Pour 1 cup sauce into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight. Refrigerate remaining sauce.
  • 2. Drain pork, discarding marinade in bag. Transfer pork to a greased rack in a shallow roasting pan. Bake, uncovered, at 425° for 15 minutes. Reduce oven setting to 350°. Bake for 1 to 1-1/4 hours longer or until a thermometer reads 145°. Let stand 10 minutes before slicing. Serve with reserved sauce.

Nutrition Facts

4 ounces cooked pork: 255 calories, 6g fat (2g saturated fat), 68mg cholesterol, 543mg sodium, 22g carbohydrate (15g sugars, 0 fiber), 27g protein.

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