SuzieQ, if you're reading this, you were wanting some recipes for red wine last week, so copy this recipe! LOL

I posted this recipe in the daily recipe thread the tail end of October. So if you copied it then, you won't want to duplicate it here.

You'll need to add water to the roasting pan because of the marinade. The pork roast I use is the end of a large loin that I buy, and cut into chops and a roast.

Festive Pork Roast (Better Homes & Gardens)

1 3-pound boneless pork top loin roast

3/4 cup dry red wine

1/3 cup packed brown sugar

1/4 cup vinegar 1/4 cup ketchup

1/4 cup water 1 tablespoon cooking oil

1 tablespoon soy sauce

1 clove garlic, minced

1 teaspoon curry powder

1/2 teaspoon ground ginger

1/4 teaspoon black pepper

2 teaspoons cornstarch

Place roast in a large plastic bag set in a large, deep bowl. For marinade, in a small bowl combine wine, sugar, vinegar, ketchup, water, oil, soy sauce, garlic, curry powder, ginger, and pepper. Pour marinade over meat; seal bag. Marinate in the refrigerator for 6 hours or overnight, turning bag several times.

Drain meat, reserving 1-1/4 cups marinade; cover marinade and chill. Pat meat dry with paper towels.

Place the meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 150 degrees F.

Meanwhile, prepare the sauce. In a small saucepan stir reserved marinade into the cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Brush roast frequently with sauce after 1 hour of roasting.

Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F. Bring remaining sauce to boiling and pass with meat.