Pork Roast Recipes:
Tangy Marinated Pork Roast

Looking for some easy pork roast recipes? You'll want to try Tangy Marinated Pork. Preparation takes less than 10 minutes, but the results taste like you fussed all day. Be sure to do the marinating the night before.

I strongly recommend the use of a meat thermometer when cooking roast pork. You don't want to undercook pork, and without a thermometer you might be tempted to overcook the roast. The last time I made this quick meal, the meat thermometer told me that the roast was done when it was still a bit pink. It was tender and delicious!

1/4 cup/60 mL brown sugar

1/4 cup/60 mL tomato paste

3 Tbsp/45 mL balsamic vinegar

2 Tbsp/30 mL olive oil

1 Tbsp/15 mL tamari or soy sauce

2 cloves garlic, pressed

1 tsp/5 mL curry powder

1 tsp/5 mL ground coriander

1 tsp/5 mL ground ginger

1/2 tsp/2 mL salt

1/4 tsp/1 mL pepper,

1 boneless pork loin roast (approximately 4 lbs/2 kg)

In a small bowl, whisk together all of the marinade ingredients.
Place the roast in a large resealable plastic freezer bag. Add the marinade. Seal the bag. Turn the bag over several times until the roast is well coasted with marinade.
Place the bag in the refrigerator and roast overnight.

About 2 hours before you are ready to eat, preheat the oven to 325F/165C.

Remove the pork and marinade from the bag and place in a baking dish.
Roast, uncovered, basting occasionally with the marinade in the pan, until a meat thermometer inserted in the center of the roast reads 155F/68C (about 1 1/2 or 2 hours).

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