Rose Mary Mogan


I made this roast for dinner on Sunday. We got a new Upright freezer & realized I had at least 8 or more Pork Roasts.

In an effort to empty out the freezer & pantry, I will not be purchasing any more meat or other grocery items for awhile.

I like trying new & different things, & came up with the idea of this from ingredients I already had on hand.

Garlic is great for roasts & by studding the roast it would add lots of flavor, & wrapping in Bacon would keep it moist.

Then blending herbs & spices would add lots of flavor, & adding the Rum Mustard glaze made a difference in the taste


★★★★★ 1 vote

6 average servings
15 Min
1 Hr 45 Min


  • 4 1/4-41/2 lb
    bone in center cut rib pork roast ( base bone cracked for easy carving)
  • 1 Tbsp
    paprika ( i used hungarian)
  • 1-1 1/2 Tbsp
    kosher salt
  • 1 Tbsp
    coarse black pepper
  • 1 1/2 tsp
    sumac ( or lemon zest)
  • 1 Tbsp
    onion powder
  • 1 Tbsp
    dried thyme
  • 3-4 clove
    garlic (cut into slivers)
  • 7 slice
  • ·
    non stick cooking spray

  • 2/3 c
    light brown sugar
  • 1/3 c
    cooking sherry
  • 1/3 c
    dijon mustard
  • 1/2 c
    light corn syrup
  • 1 Tbsp
    softened butter
  • 1/2 Tbsp
    dried chopped chive
  • 3-4 Tbsp
    dark rum ( for a more profound rum flavor use 4 tbs)



  1. Preheat oven to 450 degrees F. I was recently introduced to SUMAC THROUGH THE USE OF A RECIPE FOUND HERE AT JUST A PINCH. It is used in Mediterranean, Indian, & Lebanese cooking and often is substituted for Lemon or Vinegar. It can be added to marinades, soups dips, stews, salad dressings rice and various different casseroles. Need more Info then Google or Bing it. Since I ordered it, and have quite a bit, I decided to find new and creative ways to use it, and this is one of my first recipes using it.
  2. Combine spices in a small bowl.
  3. Stir to blend together.
  4. Peel garlic cloves.
  5. Cut into thin slivers.
  6. Make deep gashes into pork roast with the tip of a sharp knife.
  7. Insert garlic slivers into each gash. Make enough gashes and slivers to cover entire roast. Don't forget to push them deep into the roast. I am merely showing what it looks like when studded. But push them all in to permeate the roast.
  8. Spray roast with non stick cooking spray, or you can use olive or canola oil, but since I used bacon, I chose to use the cooking spray.
  9. Sprinkle blended spices over entire roast
  10. Arrange bacon slices over entire roast. Then in a shallow pan like a jelly roll type line with foil, add a cooking rack and spray with non stick cooking spray.
  11. Place prepared roast on baking rack. Then place in preheated oven and roast for 15 minutes. The smell is intoxicating. After it has cooked and rested I sliced it down into these THICK JUICY PIECES, AND THE BACON KEPT IT VERY MOIST.
  12. REDUCE THE OVEN TEMPERATURE TO 350 degrees F. and continue to cook till internal temperature reaches about 155 degrees F. or about 1 1/2 hours, roast will continue to rise about 10 degrees after removing it from the oven. Cover loosely with aluminum foil and let rest at least 10 minutes to redistribute juices, BEFORE CARVING WITH KNIFE.
  13. Prepare glaze by creating a creamy base by blending the mustard with the sherry, then adding the brown sugar, rum, corn syrup and butter. Then stir to blend and place over medium low heat, till mixture becomes thick and syrupy, about 10 to 15 minutes stirring to prevent sticking.
  14. Glaze Roast and garnish with chopped chive if desired.

Printable Recipe Card


Course/Dish: Pork Roasts Sandwiches
Main Ingredient: Pork
Regional Style: American

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