1 3-pound boneless pork top loin roast (single loin)
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.

Makes 8 to 10 servings

Double-Loin Festive Pork Roast: Prepare as above, except use a 5-pound boneless pork top loin roast (double loin, tied) and double the marinade mixture. Reserve 2-1/2 cups marinade for sauce and increase cornstarch to 4 teaspoons. Roast pork in a 325 degree F oven for 2 to 2-1/2 hours or until thermometer registers 150 degrees F. Let stand and serve as above. Makes 15 servings.