Ingredients: |
Ingredients: 1/4 cup soy sauce
1 cup coca-cola
1/2 cup dark brown sugar
2 tablespoon Dijon mustard
3 tablespoons oil
2 tablespoons Worcestershire sauce
1/3 cup ketchup
2 cloves garlic, minced
1 tablespoon dry mustard
2 tablespoons balsamic vinegar
1 teaspoon ginger
1 teaspoon thyme, crushed
5 pound pork loin roast, boned and rolled
Glaze:
1 cup brown sugar
1 tablespoon corn starch
1/2 teaspoon dry mustard
2 tablespoons butter
1/3 cup balsamic vinegar
2/3 cup coca-cola
Sea salt and fresh pepper
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Directions: |
Directions:Pork Loin: Combine all ingredients except the meat, to form a marinade. Set the pork roast in a plastic bag with a tip-type seal, pour in the marinade and seal the bag. Set the plastic bag in a serving bowl large enough to steady the roast and keep the marinade ingredients from spreading away from the roast. Let stand for 24 hours or overnight in the refrigerator, patting and turning the bag every few hours to ensure the meat marinates evenly. This helps the roast absorb the marinating liquids and creates a tender, juicy and flavorful roast.
Remove roast from marinade and discard the marinade. Place roast, fat side up, on a rack in roasting pan. Do not add water. Do not cover. Roast, starting with a 500 oven. Place the roast in oven and listen for it to start sizzling, once it does reduce the temp to 250 and slow roast until the thermometer registers to 150 (temp will increase up to 10 degree while resting). For a 5 pound loin roast, you would be roasting for about 4 to 4 1/2 hours. During the last 1/2 hour of cooking time, brush on the glaze. If you prefer you can just as easily cook on the grill or in the smoker.
Remove from the oven and out of the pan onto a platter; cover with a foil tent to seal steam and rest the meat 15 minutes before slicing and this results in a much juicier roast.
Glaze: Mix together all ingredients in sauce pan; simmer and stir to thicken. Brush or spoon glaze on meat frequently during cooking. You can also serve any remaining sauce with the sliced pork if you like (remember rules about keeping raw and cooked meat separate so pour out glaze into a different container to brush on meat as it cooks). |
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