*ingredients
°1/4 cup soy sauce
°1 cup Coca-Cola
°1/2 cup dark brown sugar
°2 tablespoons Dijon mustard
°3 tablespoons of 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 pounds grilled sirloin, boneless and wrapped
*Methods
Mixing all ingredients except meat to form marinade. Place the roast pork in a plastic bag with a zip-type seal, pour the marinade and seal the bag. Place the plastic bag in a serving 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 helps the roast absorb seasoning liquids and creates a delicious, tender roast.
Removing roast from marinade and discard 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 take it out of the oven, remove 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.
Instead of roasting at 325 degrees, use a slow oven at 250 - 275 degrees, and let it bake about twice as long. The meat will be more tender. Use a meat thermometer or whatever method you like to achieve desired doneness.
+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 & 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 !
