Roast Pork with Piquant Sauce


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A moist and juicy pork roast complemented by a thick, dark-red, sweet-yet-tangy sauce. Let the meat sit for about 15 minutes after removing it from the oven to facilitate carving. –Sugar Hill Inn, Franconia, New Hampshire


Pork roast, center cut (4 to 5 pounds)
1/4 cup light brown sugar
1/4 cup dark corn syrup
1/4 cup cider vinegar
1 can (8 ounces) tomato sauce
1 tablespoon cornstarch
1/2 teaspoon salt
1/8 teaspoon white pepper
1/4 cup water


Cook roast in baking pan at 325 degrees F for 2-½ to 3 hours. (Use meat thermometer for accuracy; internal temperature should be 170 degrees F when done.) About 1-½ hours before roast is done, combine remaining ingredients for sauce in a 1-quart saucepan, mixing well with whisk. Simmer sauce ¾ hour and add pork drippings. Baste roast at least 3 times before it is done. Serve remaining sauce with roast.

Cooking & Recipes


Serves 4-6.

Preparation Method

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