Slow-Roasted Pork Loin with Coca-Cola Glaze

¼ cup soy sauce
1 cup Coca-Cola
½ cup dark brown sugar
2 tablespoons Dijon mustard
3 tablespoons oil
2 tablespoons Worcestershire sauce
1/3 cup ketchup
2 minced cloves of garlic
1 tablespoon dry mustard
2 tablespoons balsamic vinegar
1 teaspoon ginger
1 teaspoon crushed thyme
5 pounds pork loin roast, boned
1 cup brown sugar
1 tablespoon cornstarch
½ teaspoon dry mustard
2 tablespoons butter
1/3 cup balsamic vinegar
2/3 cup Coca-Cola
Sea salt and fresh ground pepper
Preheat your oven to 325°F (160°C).
Mix together all the ingredients for the pork roast marinade until homogenous. Place pork roast in a Ziploc bag, then pour marinade into the bag, and seal it.
Steadily place the bag and contents in a large bowl and then place the bowl in a refrigerator. Ensure that marinade distributes evenly over the pork roast so that the roast can absorb the marinating liquids to become tender and flavorful. Also ensure that the bowl is sturdy enough to hold the pork roast in place and that the bag is tightly sealed to prevent the marinade from leaking out.
After 24 hours, take the bag out of the refrigerator, separate the roast from the marinade, then discard the marinade.
Place the roast, with its fatty side upwards, in a roasting pan, then place in preheated oven to roast slowly. Roast the pork till it’s about 175 degrees. Do not add water to the roast or cover the pan before placing it in the oven.
Allow each pound of pork to roast for 30 minutes, so for a 5-pound loin roast, you would be roasting for about 2-1/2 to 3 hours.
Remove roast from the oven, take it out of the pan, and place on a platter. Cover with a foil tent to seal steam and rest the meat 15 minutes before slicing. This will allow the roast to be much juicier.
Preparing the Sauce:
Mix all the ingredients for the sauce in a pan, place on low heat, and allow to simmer.
Continue stirring the simmering sauce until it thickens. Use the sauce to glaze the roast while cooking, and then use extra sauce to serve the meat.
Rather than roasting at 325 degrees, you can roast slowly at 250-275 degrees. This will take twice as long to get done but will allow the meat to be more tender.
Prep Time: 10 minutes | Cooking Time: 3 hours | Total Time: 3 hours 10 minutes
Kcal: 410 kcal | Servings: 10 servings

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