Brown Sugar Balsamic Glazed Roast Pork
  • 1 pork loin or shoulder roast, bone-in, about 5 pounds
  • 1 clove garlic, cut in half
  • salt and pepper
  • For the Glaze:
  • 1 cup light brown sugar, packed
  • 2 tablespoons Dijon mustard
  • 5 tablespoons balsamic vinegar
  1. Preheat oven to 325 degrees Fahrenheit. Rub pork roast all over with cut sides of the garlic; sprinkle liberally with salt and pepper. Place roast in a roasting pan. Roast for 2 hours.
  2. Combine glaze ingredients in a saucepan; blend well. Stir over medium-low heat until bubbly. Set aside.
  3. Brush with glaze (see below) and continue roasting for about 30 minutes longer, or until pork registers 145 degrees Fahrenheit. when a meat thermometer is inserted into a meaty part of the roast (not touching bone). Feel free to glaze a few times in this period to get a better caramelization.
  4. Pour the pan drippings in a bowl and serve alongside the meat.
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