2 large cloves garlic, minced, or 1/2 teaspoon garlic powder
1/2 teaspoon coarsely ground black pepper
1 teaspoon dried thyme, crushed between fingers when adding
1/2 teaspoon Cajun seasoning
1/2 teaspoon lemon juice
1/4 teaspoon paprika
1 (5 – 7 pound) boneless pork loin roast
1/4 teaspoon kosher or sea salt
1/4 teaspoon coarsely ground black pepper
1 tablespoon butter
1/2 cup dark brown sugar
1/2 tablespoon cornstarch
1/4 teaspoon dry mustard
3 tablespoons balsamic vinegar
1/3 cup Coca-Cola
1 teaspoon ketchup or your favorite barbecue sauce
1/8 teaspoon kosher or sea salt
1/8 teaspoon coarsely ground black pepper
Marinade: Combine all ingredients except roast and salt
and pepper, in a large zip-top bag or large glass bowl; whisk to mix. Place
roast into the bag with the marinade ingredients, seal bag closed well with
as little air as possible. If using a bowl, cover securely with plastic
Let stand for 24 hours or overnight in the refrigerator, turning bag
several times to ensure the meat marinates evenly. If using a baking dish,
just let marinate overnight, then turn over, fat side-down the next morning
for a few hours, then turn again and coer securely with plastic wrap while
it comes to room temperature while the oven preheats.
Remove roast from marinade and discard the marinade.
Season meaty side with 1/4 teaspoon each kosher salt and coarsely ground
black pepper. Place roast, fat side up onto sprayed rack in roasting pan,
(or edged baking sheet), lined with foil. Season top, fatty side the same
way. Insert meat thermometer into thickest part if using one. Do not add
water, and do not cover.
Roast in preheated 325 degrees F oven until the thermometer reaches 165
degrees F. Allow 30 minutes per pound for roasting.
During last 1/2 hour of cooking time, brush on the glaze.
Remove from oven and place onto platter; cover with foil, tent to seal
steam, and let rest for 15 minutes before slicing.
Glaze: While pork is roasting, mix together all
ingredients in small saucepan, bring to a boil, reduce heat to a high
simmer/low boil, and stir until thickened. About 2 minutes. Remove from heat
and let cool down. Brush or spoon glaze on meat frequently during last 30
minutes of baking.
Double the glaze if you’d like to serve some on the side for dipping or
as a sauce for sandwiches.
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