Holiday Pork Roast with Orange-Marsala Sauce Recipe

Holiday Pork Roast with Orange-Marsala Sauce Recipe

  • 1 (3 pound) boneless pork top loin roast (double), rolled and tied
  • 2/3 cup Kikkoman Teriyaki Marinade & Sauce, divided
  • 1 tablespoon dry Marsala
  • 1/3 cup dry Marsala
  • 2/3 cup orange juice
  • 2 tablespoons cornstarch
  • 4 teaspoons sugar
  • 1/2 cup water
  • 1/2 cup dried cranberries
  • 3/4 teaspoon finely grated orange peel
  1. Pierce all sides of pork with fork and place in large plastic food storage bag. Combine half of teriyaki marinade & sauce and 1 Tbsp. Marsala; pour over pork. Press air out of bag; close top securely. Turn bag over several times to coat pork well. Refrigerate 8 hours or overnight, turning bag over several times.
  2. Place pork in shallow roasting pan. Bake at 350 degrees F 1 hour and 15 minutes, or until meat thermometer inserted into thickest part registers 155 degrees F. Let roast stand 10 minutes before slicing.
  3. Meanwhile, combine remaining half of teriyaki marinade & sauce, 1/3 cup Marsala, orange juice, cornstarch, sugar and water in medium saucepan. Bring to boil and simmer until sauce thickens; stir in cranberries and orange peel. Cut pork into slices and serve with sauce.
Recipe of the Day|