Last night I made a dinner that I am now famous for. This year for my mom’s birthday, I made a Marinated Pork Roast with pan gravy, roasted carrots and new potatoes, and a Cookie and Cream Cake. {Don’t worry, I’ll post the cake later. Yum!} My grandpa and Aunt Cindy were in town taking care of my mom. Five days before her birthday she had a double mastectomy. my goal for her special day was to get her to relax – no easy task there – have a good meal, and enjoy being surrounded by her family.

My step-father Rob have given me a bone-in pork loin roast the night before and asked me to cook it since he wouldn’t be home early enough to get things going. Rob is a very good cook and a bit protective of his kitchen. If he is not the one cooing, he will push out whoever is manning the stove and take over, in a very clandestine way. That night I stood my ground. All Rob got to do was make some fresh corn sauteed with diced onions and butter. But after eating y meal, I have his full consent to take over the kitchen, from time to time.

So here’s my mom’s birthday dinner. I hope you smile when you take your first bite. I always do.

Taste of Home

Marinated Pork Roast

This is Marinated Pork Roast is so good, my family is still talking about it...years later! Let the meat marinate, then just the juices for gravy!

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Prep Time 5

Cook Time 2 10

Total Time 2 15

Servings: 6

Course: Main Dish

Ingredients Method

Ingredients

1 liter ginger ale {I like Canada Dry}
½ cup soy sauce
½ teaspoon onion powder
4 garlic cloves, rough chopped
Juice of 1/2 lemon
1 tablespoon sugar
One 4 pound pork roast, bone-in or boneless
2 tablespoons butter
3 tablespoons flour

Method

In a 13” x 9” glass baking pan, combine the ginger ale, soy sauce, onion powder, garlic, lemon juice and sugar. Add pork roast. Cover and refrigerate at least 7 hours, or overnight, turning once. {I like to end with the fat side up so the fat caramelizes while roasting.}
Preheat oven to 350 degrees F.
Cook roast in the marinade for 1 ½ to 2 hours, or until digital thermometer reads 155 degrees. Remove roast from pan, wrap in foil and let stand 10 minutes.
Meanwhile, pour pan drippings into a gravy separator. Heat butter in a medium saucepan over medium heat until melted. Whisk in flour, let roux cook for 1-2 minutes to remove raw flour taste. Pour in half of the separated pan juices and whisk until there are no lumps. Add in remaining juices. Bring to a boil; cook for 2 minutes then reduce to a simmer for 5 minutes. Serve over roast.