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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!
Course Main Dish
Prep Time 5 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 15 minutes
Servings 6
Author Taste of Home


  • 1 liter ginger ale {I like Canada Dry}
  • 1/2 cup soy sauce
  • 1/2 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


  1. 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.}
  2. Preheat oven to 350 degrees F.
  3. 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.
  4. 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.