Baked Pork Roast
"If you like a juicy, tender pork roast, this one will work for you. I developed the recipe last year after tiring of bland, mundane pork roasts. The basting that this recipe calls for is well-worth the effort. The prep time includes the marinating time.
Enjoy! big pat."
- Ready In:
- 7hrs
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 1⁄2 lbs boneless pork roast, thawed
- 1 cup water
-
Marinade Ingredients
- 1⁄2 teaspoon five-spice powder
- 1⁄2 cup soy sauce
- 1⁄2 cup sorghum molasses or 1/2 cup brown sugar
- 4 4 tablespoons port wine or 4 tablespoons madeira wine
- 6 fresh garlic cloves, crushed
- 4 teaspoons fresh ginger, minced
directions
- Mix the marinade ingredients together in a large mixing bowl, whisking.
- Poke the pork roast 10-12 times deeply with a fork to allow the marinade to penetrate it.
- Place the roast in a casserole dish and pour the marinade over it. Allow it to marinate in the refrigerator for 4 hours. (Some people like to do this in a large zip-lock bag and that is fine). Make sure to turn the roast a couple of times during the marinating process.
- At the end of the four hours, elevate the roast slightly in a roaster pan or Dutch Oven with a small rack or oven proof saucer. Pour in the cup of water, along with the marinade, so that the liquid doesn't actually touch the roast if possible.
- Cover the roasting pan and bake in a pre-heated 300-degree F. oven for 2 hours. Then, reduce the heat to 275-degrees and bake for an additional 45 minutes. You should baste the roast 4 times during the baking process.
- At the end of the 45 minutes, remove the cover and broil the roast for 5-15 minutes until it is nicely golden brown on top.
- After browning, remove the roast from the oven and allow it to "rest", covered for 20 minutes before slicing.
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Reviews
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This was okay - we thought the molasses was a little bit overpowering - will try this again using brown sugar instead of the molasses. Made for Bargain Basement Tag.
Tweaks
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This was okay - we thought the molasses was a little bit overpowering - will try this again using brown sugar instead of the molasses. Made for Bargain Basement Tag.
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
