Roast Pork Marinade
A flavorful roasted pork with a sweet and savory marinade featuring sugar, garlic, and cooking wine. Perfect for gatherings and those who enjoy tender, well-seasoned meats.
Ingredients
Instructions
- Sprinkle salt and meat tenderizer all over the pork roast.
- Rub the mixture evenly over the entire roast.
- Mix sugar, salt, minced garlic, white pepper, red cooking wine, and catsup in a large bowl.
- Add food coloring and Accent (monosodium glutamate) to the mixture and stir well.
- Place the roast in the marinade, cover, and refrigerate for 24 hours, turning occasionally.
- Remove the roast from the marinade and place on a broiler pan on a rack, uncovered.
- Bake in a preheated 350°F oven.
- Use a meat thermometer to check for doneness during cooking.
Tips & Substitutions
For optimal flavor, allow the pork roast to marinate for a full 24 hours, turning occasionally to ensure even coverage. If you don't have red cooking wine, a dry white wine or even apple cider vinegar can work as a substitute. Consider adding herbs like thyme or rosemary for an extra layer of flavor. Using a meat thermometer is essential to achieve the perfect doneness without overcooking.
Serving Suggestions
This roast pork pairs beautifully with sides like creamy mashed potatoes or roasted vegetables. For a refreshing complement, consider serving a chilled Creole Champagne Punch. You can also slice the pork thinly for use in sandwiches or salads, making it a versatile option for various meals.
Storage & Reheating
Leftover roast pork should be wrapped tightly in plastic wrap or aluminum foil and stored in the refrigerator for up to 4 days. To reheat, place slices in a covered dish in a preheated oven at 350°F for about 15-20 minutes or until heated through. Adding a splash of broth can help retain moisture during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Pork Marinade contains roughly 206 calories, with 7g protein, 48g carbohydrates, and 1g fat. It is an excellent source of dietary fiber (60% of the Daily Value), iron (49% of the Daily Value), and vitamin C (24% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1790mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this marinade?
Yes, you can use other cuts like pork loin or tenderloin, but cooking times may vary. Ensure that the internal temperature reaches at least 145°F for safety. Adjust the marinating time according to the thickness of the cut to maintain flavor and tenderness.
How do I know when the pork roast is done?
The best way to check for doneness is to use a meat thermometer. Insert it into the thickest part of the roast; it should read 145°F for medium-rare. If you prefer it well-done, aim for 160°F. Let the pork rest for about 10 minutes before slicing to retain juices.
Can I freeze the leftover roast pork?
Absolutely! Wrap the cooled leftover pork tightly in plastic wrap and then in aluminum foil or a freezer-safe bag. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating to maintain texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).