Ingredients
1/4 c soy sauce
1 c Coca-Cola
1/2 c dark brown sugar
2 tsp Dijon mustard
3 tsp oil
2 tablespoons Worcestershire sauce
1/3 cup ketchup
2 cloves minced garlic
1 tablespoon dry mustard
2 tablespoons balsamic vinegar
1 teaspoon ginger
1 teaspoon mashed thyme
5 pound grilled sirloin
directions
Combine all ingredients except the meat to form a marinade. Placing roast pork in a plastic bag with a zip-type seal, pour marinade also seal the bag. Placing plastic bag in a serve bowl large enough to hold the toasting and keep the dressing ingredients from spreading out of the toasting.
Leave for 24 hours or overnight in the refrigerator, patting the bag and turning it every few hours to ensure the meat is seasoned evenly. This aids roast absorb seasoning liquids , tender roast.
Removing roast from marinade also discard the marinade. Place roasting, and fat, on rack in roasting tray. Insert the roasting meat thermometer so that the bulb is centered in the thickest part. Do not add water. not cover. Roast in a slow 325 degree preheated oven until the temperature registers 175 degrees. Allow 30 to 40 minutes per pound for roasting, so to roast 5 pounds of loin, you can roast for 2-1/2 to 3 hours. During the last half an hour of cooking time, grease the glaze. If you prefer, you can easily cook on the grill or in the smoker. We taking it out of oven, removing it from the pan and put it on a plate. Cover with a tin tent to seal off the steam and rest the meat 15 minutes before slicing and this results in a juicier roast.
Glaze
1 cup brown sugar
1 tablespoon of cornstarch
1/2 teaspoon dry mustard
2 tablespoons butter
1/3 cup balsamic vinegar
2/3 cup Coca-Cola
Sea salt and freshly ground pepper
Mix all ingredients together in a saucepan; Simmer and stir until thickened. Use the brush or spoon to glaze the meat frequently while cooking. You can also serve any leftover sauce with the pork chops if you like.
Enjoy !
