Ingredients
3/4 cup ketchup1/4 cup seedless raspberry jam1/4 cup white wine vinegar1/4 cup packed brown sugar1/4 cup maple-flavored syrup2 tablespoons Worcestershire sauce2 tablespoons lemon juice1 teaspoon each dried thyme, oregano and marjoram1 teaspoon salt1 teaspoon pepper1 teaspoon Dijon mustard1 bay leaf1/4 teaspoon ground ginger1 boneless pork loin roast (3 pounds)
Preparation
In a saucepan, combine all ingredients except pork. Bring to a boil over medium heat; remove from heat and cool completely. Pour 1 cup sauce into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight. Refrigerate remaining sauce.
Drain pork, discarding marinade in bag. Transfer pork to a greased rack in a shallow roasting pan. Bake, uncovered, at 425° for 15 minutes. Reduce oven setting to 350°. Bake for 1 to 1-1/4 hours longer or until a thermometer reads 145°. Let stand 10 minutes before slicing. Serve with reserved sauce.
