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 Time5minutes
Cook Time2hours10minutes
Total Time2hours15minutes
Servings6
AuthorTaste of Home
Ingredients
1literginger ale {I like Canada Dry}
1/2cupsoy sauce
1/2teaspoononion powder
4garlic clovesrough chopped
Juice of 1/2 lemon
1tablespoonsugar
One 4 pound pork roastbone-in or boneless
2tablespoonsbutter
3tablespoonsflour
Instructions
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.