Marinated Pork Roast

1 (12 oz) can ginger ale
1-1/2 tablespoons soy sauce
1 tablespoon minced green bell pepper
1 teaspoon fresh lemon juice
1 teaspoon sugar
1 clove garlic, minced
1 (4 lb) bone-in center-cut pork roast, well trimmed
2 tablespoons water
1-1/2 tablespoons flour

In a 2-cup measure, combine ginger ale, soy sauce, green pepper, lemon juice, sugar and garlic. Mix well and pour into a 9 inch square baking dish (or a similar dish). Add pork roast; cover and refrigerate 8 hours to overnight, turning several times.

Heat oven to 325. Uncover roast and bake with marinade 1 hour 45 minutes or until internal temperature reaches 160 to 170 degrees. Baste several times. Remove roast from baking dish. Pour juices from pan into a small saucepan. In a small bowl, stir together water and flour. Stir flour-water mixture into pan juices. Stirring, bring to a boil over medium-high heat until thickened. Slice roast; serve with gravy.