1 (6 lb.) pork loin roast
1/2 c. red wine vinegar
1/2 c. sugar
1/3 c. water
1/4 - 1/2 c. ketchup
2 tbsp. soy sauce
1 tbsp. cornstarch
2 tsp. salad oil

Place roast, fat side up in open roasting pan. Use rack if possible to allow fat to drip off. Insert meat thermometer into the center of meat, being careful so pointed end does not touch bone. Roast in 325 degree oven 2 1/2 to 3 hours until thermostat reaches 170 degrees. One hour before meat is done, prepare Sweet & Sour Sauce:

Use 2 quart saucepan, mix red wine vinegar with ingredients. Cook over medium heat until mix thickens and boils. Stir constantly; boil 1 minute. With pastry brush, brush roast several times with 1/2 of sauce mixture. During last 30 minutes or roast time, remove pan from oven. With knife, cut slits between ribs, about 3/4 way through. Spoon sauce into slits and over roast. Return roast to oven. Bake 15 minutes longer. When done, let stand 15 minutes. Makes 12 servings.

I use this same recipe and substitute pork chops for the roast to save time.