Instructions: Combine first 10 ingredients in a large shallow dish or heavy-duty zip-top bag; add pork. Cover or seal, and chill 8 hours, turning occasionally.

Remove pork from marinade, reserving 2 1/2 cups marinade. Bring reserved marinade to a boil in a small saucepan; whisk in cornstarch, and cook, stirring constantly, 2 to 3 minutes or until thickened. Cool.

Pat pork dry, and place on a rack in a shallow roasting pan.

Bake pork at 325 degrees for 2 1/2 hours or until meat thermometer inserted into thickest portion registers 170 degrees, basting with 1/4 cup reserved sauce during the last 15 minutes. Allow roast to stand 10 minutes before slicing. Serve with reserved sauce.

This recipe yields 8 to 10 servings.

Comments: If you dont feel comfortable tying the roast, most butchers will be more than happy to do it for you.

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