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Marinade Preparation:
In a bowl, combine all marinade ingredients except the pork loin.
Place the pork loin in a large zip-lock bag and pour in the marinade. Seal the bag and place it in a bowl to prevent any leaks.
Marinate in the refrigerator for 24 hours, turning and patting the bag every few hours.
Cooking the Pork Loin:
Preheat the oven to 325°F (160°C).
Remove the pork loin from the marinade and discard the marinade.
Place the pork loin, fat side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the roast.
Roast in the oven until the internal temperature reaches 175°F (80°C). This will take about 30-40 minutes per pound, so for a 5-pound roast, it will take approximately 2 1/2 to 3 hours.
During the last 30 minutes of roasting, brush the glaze (see below) onto the pork loin.
Remove the roast from the oven and place it on a platter. Cover with aluminum foil to let it rest and retain steam for 15 minutes before slicing.
Glaze Preparation:
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