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Down South, New Year's Day means greens, black-eyed peas, cornbread, and pork. Eating the greens and peas augurs well for the New Year, according to Southern superstition, as Marisa explained last year. The cornbread and pork? Those just happen to taste divine with the lucky dishes.
This year, my family opted for a pork loin roast. Instead of roasting it, though, we fired up the grill. Using a recipe from Weber's Real Grilling by Jamie Purviance as a model, I first rubbed a simple dry rub all over the roast and let it cure in the fridge for a few hours.
Then came the glaze. I was eager to use a bottle of small-batch cane syrup produced by and named for a man named Robert E. Long who used to work with my grandfather. He makes and sells it in a tiny northern Florida town called--no joke--Two Egg. The liquor of the syrup is the clearest amber, and I had a feeling it would caramelize beautifully on the pork. I was right. The recipe, and a picture of the syrup bottle, follow the jump.
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