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 2-1/2 to 3 hours. (Use meat thermometer for accuracy; internal temperature should be 170 degrees F when done.) About 1-1/2 hours before roast is done, combine remaining ingredients for sauce in a 1-quart saucepan, mixing well with whisk. Simmer sauce 3/4 hour and add pork drippings. Baste roast at least 3 times before it is done. Serve remaining sauce with roast.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.