Marinated Pork Loin Roast

• 3/4 cup ketchup
• 1/4 cup seedless raspberry jam
• 1/4 cup white wine vinegar
• 1/4 cup packed brown sugar
• 1/4 cup maple-flavored syrup
• 2 tablespoons Worcestershire sauce
• 2 tablespoons lemon juice
• 1 teaspoon each dried thyme, oregano and marjoram
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon Dijon mustard
• 1 bay leaf
• 1/4 teaspoon ground ginger
• 1 boneless pork loin roast (3 pounds)

1. 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.
2. Drain pork, discarding marinade in bag. Transfer pork to a greased rack in a shallow roasting pan. Bake, uncovered, at 425u0b0 for 15 minutes. Reduce oven setting to 350u0b0. Bake for 1 to 1-1/4 hours longer or until a thermometer reads 145u0b0. Let stand 10 minutes before slicing. Serve with reserved sauce.

ketchup, seedless raspberry jam, white wine vinegar, brown sugar, maple, worcestershire sauce, lemon juice, thyme, salt, pepper, mustard, bay leaf, ground ginger, pork loin

Taken from www.tasteofhome.com/recipes/marinated-pork-loin-roast/ (may not work)