Garlic-Ginger Pork Roast

Description
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.

Ingredients

 * 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

Directions

 * 1) Cut 1 clove of the garlic lengthwise into thin slivers. Use a skewer to poke holes all around the pork roast.
 * 2) Stuff holes with the slivers of garlic. Set aside.
 * 3) Force the remaining clove of garlic into a large, freezer zip-top bag.
 * 4) Add the onion, lime juice, honey, Worcestershire sauce, mustard, and ginger to the garlic. Squish the bag to combine the marinade ingredients.
 * 5) Add the garlic-studded pork loin roast to the marinade in the bag. Squeeze out all the air and seal.
 * 6) Turn the bag over and over so the roast is surrounded by the marinade. Refrigerate for 8 hours or overnight.
 * 7) Remove pork roast from the refrigerator 1 hour before cooking and let it come to room temperature in the bag.
 * 8) Preheat an oven to 350° F. Line a roasting pan with heavy foil.
 * 9) Place the pork roast in the prepared pan. Top with the marinade and sprinkle with salt and pepper.
 * 10) Bake, uncovered, for 1 hour and 45 minutes.
 * 11) 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.