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Hint: I add a tablespoon of sugar to this recipe to give the meats more tenderizing, more flavor, and a nicer crust to the meats while roasting to lock in the juices.

Combine ketchup, water, brown sugar, vinegar, Worcestershire sauce, garlic, salt, pepper, and cayenne. Place pork roast in a large food storage bag or in a nonreactive dish. Marinate pork overnight.

A pork loin rib roast with orange juice, garlic, mustard, and honey. This is a flavorful roast recipe.

Score loin in 1-inch diamonds with a sharp knife (1/4-inch deep); place in resealable plastic bag. Combine all remaining ingredients in small bowl; pour over pork loin. Marinate 2 hours to overnight in refrigerator.

Dry pork well on all sides and place in plastic bag; refrigerate for 24 hours, turning occasionally. To roast pork, remove from marinade (save marinade and use to baste pork during baking). Scrape off excess marinade and place pork on rack in shallow roasting pan. Bake in middle level of pre-heated

1. In small bowl, combine all ingredients; mix well. Place 4 to 6-lb. pork roast in resealable food storage plastic bag or nonmetal container. Pour mixture over pork. Seal bag or cover bowl.
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Recipe for Marinade for Pork Roast