An absolutely delicious and juicy roast isn't far away. With this brown sugar and garlic crust you can seal in the flavor, get that crisp fatty crust and still get the perfectly cooked pork you're looking for.
Line baking dish with parchment paper and place roast fat side up in the middle.
Rub the kosher salt and minced garlic all over the over the roast. Cover the tops and sides with it.
Bake at 425F for 20 minutes.
Turn the heat down to 325F degrees. When the pork reaches 100F degrees begin making the glaze.
In a small saucepot on the stove combine the brown sugar, red pepper flakes, vinegar, and honey. Stir and let simmer over medium heat until for about 1-2 minutes. Don't let it boil, we just let the sugar dissolve a bit. It will be thick and paste-like.
Pull the roast from the oven and cover it in this glaze. Rub it over the tops and sides with a pastry brush or spoon. Try to get in the nooks and crannies.
Put it back in the oven to finish cooking.
When the pork roast reaches 145F degrees, it's safe to remove from the oven. Let it rest for 5-10 minutes before slicing.
Slice your pork and serve.
Notes
You can use either jarred minced garlic or fresh garlic for this recipe.Consider using parchment paper to line your baking dish for easier cleanup.The brown sugar glaze will be thick and paste-like, designed to stick to the roast and create a crust.You can use different pork roast varieties, including pork tenderloin, for this recipe. Baking time may vary.If you're in a hurry, you can increase the oven temperature to 350°F after adding the glaze, but watch to avoid burning the glaze.Fresh garlic may turn greenish-blue when baked, which is safe to eat. Higher oven temperatures may turn the garlic black.The ideal internal temperature for pork roast is between 145°F (medium-rare) and 160°F (well-done but not dried out).