Santiago Pork Roast

This pork loin roast sits in a soy-lemon-sugar marinade for 12 hours, soaking up a Filipino-inspired combination of salty, sweet, and citrusy flavors. Fresh ginger and garlic round out the marinade, and sliced onions and bay leaves add aromatic depth during the long, slow roast.

The overnight marinade is where the flavor really happens. The soy sauce and lemon juice penetrate deep into the meat while the sugar creates a glaze that caramelizes during the 3½-hour bake. Frequent basting builds up that glaze layer by layer, turning the surface dark, glossy, and slightly sticky.

At six pounds, this feeds a crowd of 15 easily. Slice it thin and serve with the pan juices spooned over the top. The drippings are concentrated and intensely flavored from hours of reduction in the oven.

Pro Tips

• Turn the pork in the marinade every few hours during the 12-hour soak. This ensures even flavor penetration on all sides.
• Stir the marinade until the sugar fully dissolves before pouring it over the meat. Undissolved sugar sits on the bottom and doesn’t contribute.
• Baste frequently during roasting. The marinade reduces in the pan and each baste adds another layer of caramelized glaze.
• Use a meat thermometer. Pork loin is done at 145°F (63°C) internal temperature. At 3½ hours for a 6-pound roast, check starting at 3 hours.

Variations

• Honey glaze: Replace half the sugar with honey for a deeper, more floral sweetness in the marinade.
• Spicy kick: Add a teaspoon of red pepper flakes or sambal oelek to the marinade for heat.
• Pulled pork style: Roast until the meat shreds easily (around 195°F/90°C internal), then pull apart and toss with the reduced pan juices.