Similar to the classic pork roast, this bold pork-based dish is made, mixed and packed with real herbs, spices, and honey and delivers a bold kick to the meat. Galangal occasionally replaces yellow ginger while chili powder and toasted garlic flakes work for these for garnishing, too.
- 2 large cloves garlic, divided
- 2 ½ to 3 pounds boneless loin roast
- ½ cup minced onion, white, red, or yellow only
- Juice of 1 large lime, about ¼ cup
- 3 tablespoons honey
- 1 teaspoon Worcestershire sauce
- 1 ½ teaspoon spicy hot mustard or Dijon mustard
- 1 teaspoon fresh, grated ginger
- 2 teaspoons salt, kosher or iodized only
- fresh, ground pepper, to taste
- chili powder, optional
- toasted garlic flakes, optional
- Cut 1 clove of the garlic lengthwise into thin slivers. Use a skewer to poke holes all around the pork roast.
- Stuff holes with the slivers of garlic. Set aside.
- Force the remaining clove of garlic into a large, freezer zip-top bag.
- Add the onion, lime juice, honey, Worcestershire sauce, mustard, and ginger to the garlic. Squish the bag to combine the marinade ingredients.
- Add the garlic-studded pork loin roast to the marinade in the bag. Squeeze out all the air and seal.
- Turn the bag over and over so the roast is surrounded by the marinade. Refrigerate for 8 hours or overnight.
- Remove pork roast from the refrigerator 1 hour before cooking and let it come to room temperature in the bag.
- Preheat an oven to 350° F. Line a roasting pan with heavy foil.
- Place the pork roast in the prepared pan. Top with the marinade and sprinkle with salt and pepper.
- Bake, uncovered, for 1 hour and 45 minutes.
- Remove from oven, cover with foil, and let rest for 30 minutes before slicing to serve. Sprinkle with the chili powder and/or toasted garlic flakes, if desired.