Once Fall came along, I didn’t mind heating up the kitchen with the oven, & I was in the mood for a roast of some sort. At the butcher’s this Loin of Pork was calling out to me! So, here it is. Since there’s the worry about ingredients in store-bought glazes and marinades, we’ll make our own! And you know it’s fresh, you know what’s in it ( no secret stuff lurking somewhere) and it’s made to your liking!
Anyway, take a weekend when time-to-get-dinner-on-the-table isn’t so stressful, and give this a try. You’ll brine it first for 1 hour, then glaze and roast in the oven. Soo tender and juicy… Umm!
Ingredients:
Brine:
- 5 ½ lb Bone-in Loin of Pork
- Enough water to cover the meat in a deep bowl or pot,(in this case, 2 quarts)
- ½ cup Kosher salt
- ½ cup Granulated Sugar
Glaze & Roast:
- 5 1.2 lb. Bone-In Loin pf Pork
- 3 tbls Minced Garlic. Use fresh not garlic powder
- ½ tsp Thyme. Dried thyme or fresh but be sure no tiny twigs from the stems are mixed in
- 2 tbls. Extra Virgin Olive Oil
- 1 tbls. Gluten Free Dark Molasses. Be sure to read label for that info.
- 1 ½ tbls. Light Brown Sugar
- 2 tbls Ketchup
- 1 tbls Balsamic Vinegar
- ½ tbls Mustard. I used Spicy Brown Mustard. G-Free, of course
- Salt & Pepper to taste
- ½ cup Chicken or Beef Broth for the pan
Directions:
After the brining, pat the meat dry with paper towels.
In a bowl, combine all of the other ingredients except the broth. Mix them well.
Place the broth in a sturdy pan, and then the roast. Pour the glaze all over the meat, being sure to coat the sides all around. Be generous.
Roast in a 475 degree oven for 20 minutes, then reduce heat to 400.
Roast until a meat thermometer reaches 145 degrees at the thickest part, away from a bone.
This part can take anywhere from 50 minutes to 1 ½ hrs.
I found the glaze was beginning to burn after that first period at 475, so I folded a piece of aluminum foil and made a “tent” to place on top.
Every ½ hour during the entire process, I removed the pan from the oven and checked for the glaze and broth. If the broth has evaporated, add a bit more. It should be about ½ inch in the pan.
When the temp has reached the desired 145 degrees, remove and let rest before cutting. You’ll be allowing the juices to set and remain inside the meat, whereas immediate slicing will allow them to run out and your meat won’t be as moist. Resting should be about 20 minutes. Cover with foil during the resting.
If you think you’ll want some gravy for serving, then add 1 tbls of Cornstarch to the pan drippings, a dash of Salt & Pepper and stir well. Then…get ready for the smiles!
