Coca Cola Pork Tenderloin

By Yvette-2

Ingredients

• Glaze:
• 1/4 cup soy sauce
• 1 cup coca cola
• 1/2 cup dark brown sugar
• 1 T. Dijon mustard
• 3 T oil
• 2 T worchestershire sauce
• 1/3 cup ketchup
• 2 cloves garlic, minced
• 1 T dry mustard
• 2 T. balsamic vinegar
• 1 t. ginger
• 1 t. thyme, crushed
• 5 pounds pork loin road, boned and rolled
• 1 cup brown sugar
• 1 T. cornstarch
• 1/2 t. dry mustard
• 2 T butter
• 1/3 cup balsamic vinegar
• 2/3 cup coca cola
• Sea salt and fresh ground pepper.

Preparation

Step 1

Combine all the ingredients except for the meat, to form a marinade. Set the pork roast in a plastic bag with a zip type seal, pour in the marinade and seal the bag. Set the plastic bag in a serving bowl large enough to steady the roast and keep the marinade ingredients from spreading away from the roast. Let stand for 24 hours or overnight in the refrigerator, patting and turning the bag every few hours to ensure the meat marinates evenly. This helps the roast absorb the marinade and creates a tender, juice and flavorful roast.

Remove roast from marinade and discard the marinade. Place roast, fat side up on rack in roasting pan. Insert roast meat thermometer so the bulb is centered in the thick part. Do not add water. Do not cover. Roast in a slow 325 degree preheated oven until the thermometer registered to 175 degrees. Allow 30-40 minutes per pound for roasting, so for a 5 pound roast, you would be roasting for about 2 1/2 - 3 hours. During last 1/2 our of cooking time, brush on the glaze. If you prefer, you can just as easily cook on the grill or in the smoker. Remove from the oven and out of the pan onto a platter, cover with foil tent to seal steam and rest the meat 15 minutes before slicing and this results in a much juicier roast. Alternatively, you can slow roast. Instead of roasting at 325 degree, use a slow oven at 250 - 275 degrees, and allow almost twice as long. The meat will be even more tender. use your meat thermometer or whatever means you like to achieve desired doneness.

For glaze, mix together all ingredients in sauce pan, simmer and stir to thicken. Brush or spoon glaze on meat frequently during cooking. you can also serve any remaining sauce with the sliced pork if you like.