As juicy, sweet, and succulent as the sun! This classic pork roast will transport you back to your youth! This mouthwateringly good pork roast fills you up and pleases the palate.
INGREDIENTS
1/4 cup Soy sauce
1 cup Coca Cola
1/2 cup Dark brown sugar
2 tablespoons 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 pounds 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
Fresh ground pepper
INSTRUCTIONS
Combine all the ingredients except for the meat to form a marinade. Place roast in plastic zip-lock bag, pour in marinade and seal. Place in a large bowl to keep marinade from spreading away from roast.
Let stand for 24 hours, or overnight in refrigerator, patting and turning the bag every few hours.
Preheat oven to 325 degrees. Remove roast from marinade; discard marinade. Place roast, fat side up, on rack in roasting pan. Insert meat thermometer into thickest part. Do not add water or cover. Roast in oven until temp is 175 degrees. Allow 30-40 minutes per pound for roasting, so five pounds would take 2 1/2 to 3 hours. During last half hour of cooking time, brush on the glaze. (see below)
Remove from oven and pan onto a platter. Cover with a foil tent to seal steam and rest the meat 15 minutes before slicing.
Alternately, you may roast at 250-275 for twice as long. The meat will be even more tender.
Glaze:
Mix together all ingredients in sauce pan; simmer and stir to thicken. Brush or spoon glaze on meat frequently during cooking. Serve remaining sauce with sliced pork.
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