- 3 Tbl. canola or vegetable oil
- 1 cup Coca-Cola
- 1/2 cup dark brown sugar
- 1/4 cup soy sauce
- 1/3 cup ketchup
- 2 Tbl. worcestershire sauce
- 2 Tbl. sweet aged balsamic vinegar
- 1 Tbl. spicy brown mustard
- 2 large cloves garlic, minced, or 1/2 tsp. garlic powder
- 1/2 tsp. coarse ground black pepper
- 1 tsp. dried thyme, crush between fingers when adding
- 1/2 tsp. cajun seasoning such as Slap Ya Mama
- 1/2 tsp. lemon juice, concentrate ok to use
- 1/4 tsp. paprika
- 5 – 7 lb. boneless pork loin roast (*salt and pepper added before roasting/see directions)
- 1 Tbl. butter
- 1/2 cup dark brown sugar
- 1/2 Tbl. cornstarch
- 1/4 tsp. dry mustard
- 3 Tbl. sweet aged balsamic vinegar
- 1/3 cup Coca-Cola
- 1 tsp. ketchup or your favorite barbecue sauce
- 1/8 tsp. kosher salt
- 1/8 tsp. coarse ground black pepper
- To Marinate:
- Combine all Marinade ingredients except roast, in a large ziploc baggie or large glass measuring pitcher, whisk to mix. Place roast into baggie with the marinade ingredients, seal bag closed well with as little air as possible. *If you don’t have one large enough, pour marinade into a baking dish, add pork and turn several times to coat, ending with fat side-up. Cover well with plastic wrap.
- 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 before roasting while coming to room temp while oven preheats, (keeping covered).
- Remove roast from marinade and discard the marinade.
- To Roast:
- Tie up roast if not pre-tied. Season meaty side with 1/4 tsp. each kosher salt and coarse 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. *Do not cover).
- Roast in preheated 325º F oven until the thermometer reaches 165º F. Allow 30 minutes per pound for roasting. *I roasted a 6.75 lb. roast, at 325º for 1 1/2 hours, then turned the temp down to 300º and roasted a total of 1 hour and 45 minutes longer. So you may want to watch yours, too, and slow it down about a 1/3 to halfway through if your oven runs a little hot like mine does.
- During last 1/2 hour of cooking time, brush on the glaze. (If you prefer, you can finish up on the grill). *I removed mine from the oven first, cut off the string, and turned the roast over to meat side-up, fat side-down, then basted the first time heavily (meat side and sides only), then a second time lightly during the last 20 minutes. I turned the roast over and basted with the rest of the sauce well, and baked 10 minutes longer.
- Remove from oven and place onto platter; cover with foil, tent to seal steam, and let rest for 15 minutes before slicing.
- For 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. *Double the glaze if you’d like to serve some on the side for dipping or as a sauce for sandwiches.