Pork roast marinated in a sweet and tangy sauce.

Recipe from Eat, Shrink & Be Merry: Great-tasting Food That Won’t Go from Your Lips to Your Hips!

1/4 cup brown sugar
1/4 cup ketchup
3 tbsp balsamic vinegar
2 tbsp oilive oil
1 tbsp soy sauce
1 clove garlic, crushed
1 tsp curry powder
1 tsp ground coriander
1 tsp ground ginger
1/2 tsp salt
1/2 tsp pepper
1 boneless pork loin roast

Whisk together all marinade ingredients in a medium bowl. Place pork in a large ziploc bag and add marinade. Seal bag and turn it several times to coat. Marinade overnight.
Preheat oven to 325F. Remove pork form bag and place on rack in a shallow roasting pan. Put marinade back in fridge for later. Roast pork, uncovered, for about 25-30 minutes per pound, until meat thermometer reads 155F. While roast is cooking, pour reserved marinade into small saucepan. Bring to boil, then reduce to low heat and simmer for 1 minute. Brush roast generously with marinade during last 20 minutes of cooking. Take pork out of the oven and cover loosely with foil. Let rest for 10 minutes before slicing thinly.

I don’t have much experience with pork loin roast, but it was on sale so I thought I’d give it a try. The marinade was delicious. The pork was ok but it was a little tough, probably because I didn’t marinate it overnight. I didn’t think of making it until about noon on the same day, so I only had about 5 hours for marinating. The boys had a bit of trouble chewing it, even when I cut it small, so I will have to make sure next time to marinate overnight like it says to do. I used the leftover meat to make a stir-fry the next day and it worked really nicely.