Ingredients

• 4 lbs (1.8 kg) Johnston’s Pork Loin Roast, Boneless
• 2 Tbsp (30 mL) Ground Cinnamon
• 1 tsp (5 mL) Fresh Ground Pepper
• 2 Tbsp (30 mL) Sugar
• 1 Onion, Finely Grated
• 4 Garlic Cloves, Minced
• 1 Tbsp (15 mL) Soy Sauce, Sodium-Reduced

Cooking Directions

1. Trim any visible fat from pork roast. In a small bowl combine cinnamon, pepper, sugar, onion, and garlic; add soy sauce to make a paste. Rub mixture into pork loin. Put in a sealable plastic bag and refrigerate 3 hours to overnight.
2. Oven: Preheat oven to 325°F (160°C). Place pork in a shallow foil-lined baking dish. Roast pork for about 50 minutes or until meat thermometer registers an internal temperature of 155°F (68°C). Cover loosely with foil and allow to rest for 5 - 10 minutes (internal temperature will rise to about 160°F/71°C) before cutting into thin slices.
3. BBQ: Grill pork over medium-low indirect fire 1 ¼ to 1 ½ hours (about 18 - 20 minutes per pound) or until the internal temperature is 155°F (68°C). Cover loosely with foil and allow to rest for 5 - 10 minutes (internal temperature will rise to about 160°F/71°C) before cutting into thin slices.
4. Serve with unsweetened apple sauce, mashed potatoes, and your favorite green or orange vegetables.