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Glazed Holiday Pork Roast

Ingredients

1 boneless pork loin roast (about 3 lbs)
3/4 cup cranberry juice
1/3 cup brown sugar, packed
1/4 cup white vinegar
1/4 cup ketchup
1/4 cup water
1 tbsp cooking oil
1 tbsp soy sauce
1 clove garlic, minced
1 tsp curry powder
1/2 tsp ginger (ground)
1/4 tsp pepper
2 tsp cornstarch

Combine cranberry juice, water, brown sugar, vinegar, ketchup, oil, soy sauce, garlic, curry, ginger and pepper in a bowl.

Place pork roast in a seal-able bag, and pour marinade over top. Seal and place in the fridge for 6-24 hours, turning every so often.

When you're ready to cook, remove roast and reserve 1 1/4 cup of the marinade. Pat the pork roast dry.

Cook roast for 1 1/2 hours at 325 F.

In a sauce pan, add the cornstarch to the marinade and cook until thickened. Use this to baste the pork roast during the last hour of cooking.

Cover pork roast with foil when you remove it from the oven and allow it to sit for 15 minutes. Slice, and serve, heating up the remaining sauce to a boil, to serve on the side.*

*Be sure to boil the marinade for 5 minutes before using as a sauce, or alternatively, Make a 2nd batch of the marinade to use strictly as the sauce, without using it for marinating and basting.

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