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CAJUN COLA GLAZED PORK LOIN ROAST

MARINADE
3 tablespoon avocado oil
1 cup Coca-Cola
1/2 cup dark brown sugar
1/4 cup Bragg’s liquid aminos
1/3 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons sweet aged balsamic vinegar
1 tablespoon spicy brown mustard (optional)
2 LARGE cloves garlic, minced, or 1/2 teaspoon garlic powder
FRESH ground sea salt and black pepper
1 teaspoon dried thyme
1 – 1 1/2 teaspoons Cajun seasoning such (Slap Ya Mama)
Juice of 1 LARGE lemon
1/4 teaspoon paprika

5 – 7 pound boneless pork loin roast
FRESH ground sea salt and black pepper

• Whisk together all the marinade ingredients in a large ziploc bag or large glass measuring pitcher.
• Generously season roast with FRESH ground sea salt and black pepper.
• Place roast into bag with the marinade ingredients, seal well with as little air as possible. (see NOTE)
• 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.
• Remove roast from marinade and discard the marinade.
• Tie up roast.
• Generously re-season roast with FRESH ground sea salt and black pepper.
• Place roast, fat side up onto prepared rack in roasting pan or large rimmed baking sheet, lined with foil.
• Insert meat thermometer (if using one) into thickest part of roast. *Do not add water*. *Do not cover*.
• Roast in preheated 325º oven until the thermometer reaches 165º. Allow 30 minutes per pound. TURN DOWN TO 300° HALFWAY THROUGH!
• During last 1/2 hour of cooking time, brush on the glaze. I removed mine from the oven, cut off the string, and turned the roast over to meat side-up, fat side-down, then basted 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. BASTE FREQUENTLY if necessary!
• Remove from oven, place onto platter; cover with foil, tenting to seal steam, and let rest for 15 minutes before slicing.

GLAZE – Double the glaze if you’d like to serve some on the side for dipping or as a sauce for sandwiches.
1 tablespoon butter
1/2 cup dark brown sugar
1/2 tablespoon cornstarch
1/4 teaspoon dry mustard
3 tablespoon sweet aged balsamic vinegar
1/3 cup Coca-Cola
1 teaspoon jalapeño ketchup or your favorite barbecue sauce
FRESH ground sea salt and black pepper, to taste

• 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 2 minutes until thickened.
• Remove from heat and let cool down.
• Brush or spoon glaze on meat frequently during last 30 minutes.

NOTES:

• If you don’t have a bag 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.
• ALSO quite good with root beer or Dr. Pepper.