- 1 (4-pound) boneless pork loin roast
- 1 clove garlic, halved
- 1/2 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- 1 1/3 cups brown sugar, divided
- 1 tablespoon Dijon or grainy mustard
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon ground cinnamon
Steps to Make It
- Gather the ingredients.
- If the pork has an excessive layer of fat, trim it a bit. A little fat will help keep the roast juicy over the long period of cooking.
- Rub the roast all over with the garlic halves, then sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.
- In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
- Cover and cook on low for 3 1/2 to 4 hours, or until tender but not falling apart. Pour off the excess juices.
- Combine the remaining 1/3 cup brown sugar with cinnamon. Spread the mixture over the top of the roast. Cover and continue cooking on low for 30 minutes to 1 hour.
Tips
- One serving of meat or poultry is generally 3 ounces. Each pound of pork loin uncooked will yield approximately 12 ounces cooked.
- According to the USDA, pork must be cooked to a temperature of at least 145 F.