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I've got a loin of pork roast (not a tenderloin), rolled and tied with string. This was going to be about marinating, but then I decided I need to try these recipes some time, so maybe today's the day.
Soy Simmered Pork Roast
4 pound boneless pork loin
1/2 cup soy sauce
2/3 cup white vinegar
1/2 cup brown sugar
Black pepper
3 thin slices fresh ginger root, unpeeled
1 1/2 tablespoons cornstarch
2 tablespoons orange or pineapple juice or water
Use a Dutch oven with a lid. Place pork loin in the pan. Combine soy sauce, vinegar, brown sugar and pepper in a food processor. Pour over the pork and add the fresh ginger. Cover and simmer about 3 hours, or until the pork is tender, turning the roast several times. Lift pork from juices and transfer to a serving plate. Let stand while skimming fat from the juices. Combine cornstarch and fruit juice or water and whisk into juices. Cook and stir until bubbly and thickened.
I happen to have half a bag of thawed out cranberries, so I'm thinking about making this next one instead. Mind you, it's not the same as cranberry sauce, and I don't have cranberry juice, so I'll be substituting some fresh-squeezed orange juice. It seems to have a lot of sugar in it, so I'll be taking a look at that, too.
Cranberry Pork Roast
1 boneless rolled pork loin roast, 2 1/2 to 3 pounds
1 can (16 oz) jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
Salt to taste
Place pork roast in slow cooker. In a medium bowl mash cranberry sauce. Stir in sugar, cranberry juice, mustard, and cloves. Pour over roast. Cover and cook on low 6 to 8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary and pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into the gravy. Cook and stir until thickened and add salt to taste. Serve with sliced pork
