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1
Preheat your oven to 350 degrees F.
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2
For the pork loin:
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3
Combine 1 cup of warm water with the vinegar, sugar and salt in a medium bowl, whisking until the sugar and salt are dissolved.
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4
Transfer to a large resealable gallon-sized plastic bag.
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5
Add 1 cup of cold water and the pork loin, seal, and refrigerate overnight.
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6
Pulse the coffee, brown sugar, peppercorns, star anise and cinnamon stick in a coffee or spice grinder until they become a fine powder.
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7
Remove the pork loin from the brine and pat dry with paper towels.
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8
Rub with the spice mix, transfer the pork to a baking sheet and set it aside at room temperature.
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9
In a large skillet melt the butter with the oil over medium-high heat.
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10
Add the pork loin and brown for 5 minutes, turning to brown all sides.
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11
Transfer the pork to a baking sheet and roast until the temperature reads 160 degrees F on an instant-read thermometer, about 1 hour.
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12
Remove the roast from the oven, cover loosely with aluminum foil, and let it rest for 10 minutes before slicing.
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13
For the sauce:
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14
In a medium saucepan over medium heat, cook the diced bacon until crispy.
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15
Remove any excess fat from the pan and add the demi-glace, red wine, cola, pineapple juice and pineapple tidbits.
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16
Bring back to a simmer over medium-high heat for 10 minutes, until the sauce has reduced by half.
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17
Slice the pork loin and serve with the sauce on the side.
