I have this very dear friend named Donna. We've been friends since college (which for us, is about 18 years now!! wow!!). Since college days, we've gotten together several times whether in her home state or mine. On one of those visits she gave me this wonderful cookbook and I have really enjoyed it! This week I was looking for a simple way to season a boneless pork loin for our small group meeting. I found the perfect recipe in here. Thanks, Donna!
Barbecued Pork Loin
A Cleveland Collection, Jr. League Cookbook
1/2 cup firmly packed brown sugar
1/2 cup barbecue sauce with mild garlic flavor
1/2 cup dry vermouth or water
1/4 cup soy sauce
1/4 cup wine vinegar
1/8 tsp. dried ginger
5 lb. boneless pork loin
1 tsp. cornstarch
Combine all marinade ingredients until well blended; pour over meat. Cover; refrigerate 6 hours or overnight.
Preheat oven to 425F. Remove meat from marinade; reserve marinade. Reduce oven to 325F. Bake at 325F for 1 1/2 hours or until internal temperature is 160F. Baste frequently while cooking. Allow meat to set for 10-15 minutes before slicing.
Combine 2 cups reserved marinade with cornstarch; heat until thickened. Serve with meat.
I forgot to take a picture of how pretty it looked when it was finished baking, but I did get this picture of the very end results! It was definitely a hit!