Add pork and all marinade ingredients into a gallon ziplock bag. Squeeze as much air out of the bag as possible and then marinate for 6 hours or over night (preferred!).
When you're read to roast the pork, preheat oven to 425.
Place Pork logs into a baking pan (I use 1 7x11 glass pan for each of the pork logs, but you can probably roast them together in a 9x13 just fine). Surround them with the marinade liquid.
Roast pork logs for 35 minutes. Brush marinade on logs every 7-10 minutes.
Remove pans from the oven and prepare a baking sheet with a parchment paper or aluminum foil. Place a cooling rack on top of this and set both pork logs on top. I like to broil the logs for 5 minutes to create a nice crust on them. This step is not a must- but I love doing it to set the glaze on top. Cover both logs in foil and allow to rest for 10 minutes. This will help them stay nice and juicy so they don't get dry.
Serve with a side of rice, or topped with green onions, toasted sesame seeds or with a side of hot mustard.
Use any remaining marinade glaze that's left in the pans for dipping or topping some of your meat with if desired. You can also make extra marinade fresh and simmer it until it thickens if you want more sauce for the meat after roasting.
