Step 1

In a small bowl, combine all the ingredients except the meat, to form a marinade.

Step 2

Set the pork roast in a plastic bag with a zip-type seal, pour in the marinade and seal the bag.

Step 3

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.

Step 4

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 marinating liquids and creates a tender, juicy and flavorful roast.

Step 5

Remove roast from marinade and discard the marinade.

Step 6

Pre-heat oven to 325°F.

Step 7

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

Step 8

Insert roast meat thermometer so the bulb is centered in the thickest part.

Step 9

Do not add water.

Step 10

Do not cover.

Step 11

Roast in a slow pre-heated oven until the thermometer registers to 175°F.

Step 12

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.

Step 13

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

Step 14

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; this results in a much juicier roast.

Step 15

In a saucepan, mix together all ingredients.

Step 16

Simmer and stir to thicken.

Step 17

Brush or spoon glaze on meat frequently during last 1 hour of cooking.