Fried Pies & Fireflies: Southern Marinated Pork Loin

Just returned from my favorite grocery store, Publix.

I am so very very sad to announce the cuties from Spain are no longer available in the produce section.

You'll probably remember my blog

from last year about my cutie obsession:

Yes, this about the quantity of cuties I consumed daily....

no kidding...

I was ill ok...

Don't judge...

Anyway, because I am particular ...

(that's a nice way of saying "a pain in the patootie"),

I only like them if they taste perfect...

yes, perfect...

I know...sigh...

how do they put up with me?

I digress...

back to the sad story about Publix...

I promptly texted that wonderful man saying,

"There are no more Spanish cuties!

And the Spanish cuties are the best!"

"Yes," he answered back,

"everyone knows Spanish cuties are the best!"

"Hey!" I said....

"Well, I wouldn't know...but that's what they say," he replied.

Hmmm...good save...

But that does little to help my sadness about my cutie problem...

Maybe he'll visit all the Publix grocery stores in the Pensacola area when he gets off work today to see if any can be found...

Yes, I think that's what he should plan for his

Friday night since I'm working....

I'm hoping he'll read my blog :)

While we're waiting, plan to cook this lovely

pork loin recipe this weekend.

It will make the sadness over the cuties a little easier to bear!

I promise! :)

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Southern Marinated Pork Loin

1/4 cup soy sauce

1 cup Coca-Cola

1/2 cup brown sugar

2 tablespoons yellow or Dijon mustard

3 tablespoons oil

2 tablespoons Worcestershire sauce

1/3 cup ketchup

2 cloves garlic, minced

1 tablespoon dry mustard

2 tablespoons balsamic vinegar

1 teaspoon thyme

3-5 pounds pork loin

Combine all the ingredients for the marinade.

Place the pork roast in a gallon ziploc bag
and pour in the marinade.

Let stand for 24 hours in the refrigerator, turning the bag every few hours to ensure the meat marinates evenly.

Remove roast from marinade and discard the marinade.

Place roast, fat side up, on rack in roasting pan.

Do not add water or cover.

Roast in a slow 325 degree preheated oven until the thermometer registers to 175 degrees.

Allow 30 to 40 minutes per pound for roasting,
so for a 5 pound loin roast, you would be
roasting for about 2-1/2 to 3 hours.

During last 1/2 hour of cooking time, brush on the glaze.

Remove from the oven place on 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.

Glaze

1 cup brown sugar

1 tablespoon cornstarch

1/2 teaspoon dry mustard

2 tablespoons butter

1/3 cup balsamic vinegar

2/3 cup Coca-Cola

Morton's Nature Seasoning--a few shakes

Mix together all ingredients in sauce pan;
simmer and stir to thicken.

Baste on meat frequently during cooking.

Serve any remaining sauce with the sliced pork.

The cast of characters...

To make the marinade, add the soy sauce
and the balsamic vinegar...

Coca-cola..

Mustard...

Olive oil...

Worcestershire...

Ketchup...

Garlic...

Dry mustard...

Thyme...

Brown sugar...

Whisk, whisk, whisk...

Bag that beautiful pork loin...

Pour the marinade in and refrigerate overnight...

turning occasionally...

The next day....put the loin in your baking dish and do not cover...

Bake 325 degrees according to the poundage directions in the recipe above. Baste while cooking with the glaze below.