1 1/2 cups dry red wine
2/3 cup firmly packed brown sugar
1/2 cup water
1/2 cup ketchup
1/4 cup vegetable oil
4 garlic cloves, minced
3 tablespoons soy sauce
2 teaspoons curry powder
1 teaspoon ground ginger
1/2 teaspoon pepper
2 (2 1/2- to 3-pound) boneless rolled pork roasts
4 teaspoons cornstarch
1 1/2 cups water
Combine first 10 ingredients in a large shallow dish or zip-top plastic freezer bag; add pork. Cover or seal and chill 8 hours, turning occasionally.
Remove pork from marinade, reserving marinade to equal 2 1/2 cups, adding water if necessary. Place pork on a rack in a shallow roasting pan lined with aluminum foil.
Whisk reserve red marinade into cornstarch in a small saucepan. Place pan over medium-high heat, and bring sauce to a boil, whisking constantly. cook, whisking constantly, 2 to 3 minutes or until thickened. Remove and reserve 1/4 cup sauce. Set remaining sauce in saucepan aside.
Broil pork 6 inches from heat 5 minutes. Pour 1 1/2 cups water into bottom of pan. Reduce oven temperature to 325 and bake 1 hour and 15 minutes to 1 hour and 30 minutes or until a meat thermometer inserted into thickest portion registers 155, basting with reserved 1/4 cup sauce during the last 15 minutes. Remove roast and let stand at least 10 minutes or until meat thermometer inserted into thickest portion registers 160 before slicing. Serve with remaining warm sauce.
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