Old South Coca-Cola Pork Loin
Description
Make the perfect old-fashioned pork roast that is tender, sweet and juicy that will bring you back to better days. Serve with your favorite side dishes.
Ingredients
Marinade:
1/4 c. soy sauce
1 c. Coca-Cola
1/2 c. dark brown sugar
2 T. Dijon mustard
3 T. Canola oil
2 T. Worcestershire sauce
1/3 c. ketchup
2 cloves garlic, minced
1 T. dry mustard
2 T. balsamic or red wine vinegar
1 t. ginger
1 t. thyme, crushed
5 lb. pork loin roast, boned
Coca-Cola Sauce/Glaze:
1 cup brown sugar
1 tablespoon cornstarch
1/2 teaspoon dry mustard
2 tablespoons butter
1/3 cup balsamic or red wine vinegar
2/3 c. Coca-Cola
sea salt and freshly ground pepper, to taste
Directions
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Marinade: Combine all marinade ingredients, except for the meat.
Place pork roast in a large zip lock plastic bag; pour in the marinade; seal the bag. Place 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, turning the bag every few hours to ensure that the meat marinates evenly to help the roast absorb the marinating liquids and create a tender, juicy and flavorful roast.
When ready to cook meat, preheat oven to 325 degrees.
Remove roast from marinade; discard the marinade. Place roast, fat side up, on a rack in roasting pan. Insert roast meat thermometer so that the bulb is centered in the thickest part. DO NOT add water. DO NOT cover. Roast in oven until the thermometer registers to 175 degrees. Allow 30 - 40 minutes per pound for roasting, so for a 5 pound loin roast, roasting will take about 2-1/2 - 3 hours.
Glaze:
Combine all glaze ingredients.
During last 30 minutes of cooking time, brush on the glaze. (If preferred, just cook on the grill or in a smoker.) Remove from the oven; take out of the pan; place on a platter; cover with a foil tent to seal steam; rest the meat 15 minutes before slicing for a much juicier roast.
Serve.
Makes about 10 servings- 1/2 lb. per person.
*NOTE: Alternatively, you can slow-roast. Instead of roasting at 325, use a slow oven at 250 - 275 degrees, and allow almost twice as long. The meat will be even more tender. Use your meat thermometer or whatever means you like to achieve desired doneness.