Wednesday, October 16, 2013

Pork Loin Roast with Brown Sugar Glaze

We love a good pork roast here, especially in the Fall when the leaves are turning, and the air is cooler.  Served with some fresh, homemade applesauce, it is yummy indeed.


1 Pork loin roast, bone-in, about 5 pounds
1 clove garlic, cut in half (or garlic powder)
salt and pepper
1 1/2 cups light brown sugar, packed (make your own by mixing white sugar with 2 tbls. molasses)
2 tbls. flour
2 tsp. Dijon mustard
3 tbls. balsamic or cider vinegar


Rub pork roast all over with cut sides of the garlic; sprinkle with salt and pepper. Place roast on a rack in a roasting pan. Roast at 325° for about 2 hours. Brush with glaze (see below) and continue roasting for about 30 minutes longer, or until pork registers *160 to 170 (well done) 140-145 for medium, when a meat thermometer is inserted into a meaty part of the roast (not touching bone).
Brown Sugar Glaze: Combine glaze ingredients in a saucepan; blend well. Stir over medium-low heat until bubbly. Set aside.

Let roast rest for 5 minutes before slicing. Serves 6 to 8.

*Pork internal safe cooking temperatures have been lowered recently:


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