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8 votes | 15989 views

We had a BBQ party today and served pork loin with two different types of marinade. This one was universally loved. It has a wonderful sweet and salty flavor. The kids definitely preferred this one, though the adults were more evenly split. Easy to make and perfect for a large BBQ party! The picture didn't turn out very well, but this was a beautiful dish.

Prep time:
Cook time:
Servings: 12
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Ingredients

Cost per serving $0.32 view details

Directions

  1. Trim fat, butterfly roast by cutting lengthwise to 1/2 inch of other side.
  2. Place in s large zip-loc.
  3. Combine soy sauce, ginger, and garlic, and pour into the bag over roast.
  4. Refrigerate 3 hours or more, turning and kneading the roast occasionally.
  5. Combine the brown sugar, honey and sesame oil in a saucepan and cook over low heat until sugar dissolves.
  6. Coat grill rack with cooking spray and place roast over medium hot coals (350-400°F).
  7. Brush with mixture and again when you turn the roast after 13 minutes.
  8. Cook 20-25 minutes or until meat thermometer reaches 160°F.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 91g
Recipe makes 12 servings
Calories 166  
Calories from Fat 61 37%
Total Fat 6.77g 8%
Saturated Fat 1.99g 8%
Trans Fat 0.0g  
Cholesterol 39mg 13%
Sodium 841mg 35%
Potassium 255mg 7%
Total Carbs 13.66g 4%
Dietary Fiber 0.2g 1%
Sugars 12.43g 8%
Protein 12.78g 20%

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Reviews

  • Anita
    July 4, 2011
    The recipe is very good
    I've cooked/tasted this recipe!
    1 reply
  • laurel lee
    July 4, 2011
    I was lucky enough to be there, and the pork was a hit. I was hoping for leftovers, but no luck. Oh well, at least I had 3 pieces (ok maybe 4). Thanks John for the fabulous dish.
    I've cooked/tasted this recipe!
    1 reply
  • Anne Irene Nygaard
    July 14, 2011
    I made this tonight, and it was fabulous! My 9-year-old said it was the best thing he had ever tasted. My 11-year-old, who is a picky eater, also liked it, and gave it a good review. I will be making this again. Thanks, John!
    I've cooked/tasted this recipe!
    1 reply
    • John Spottiswood
      July 15, 2011
      Thanks for the thoughtful review Anne. Glad you enjoyed it!

    Comments

    • Bill Krauss
      August 3, 2012
      great marinade, but don't overcook this cut of meat. pull it off the grill when the internal temp reaches 145 degrees, let stand for 10 minutes, and you'll have an absolutely delicious tenderloin. P.S. it's OK if it's a little pink.
      • Skinny Kitchen with Nancy Fox
        July 9, 2011
        This looks so yummy and skinny too!
        • Stephen Crout
          July 4, 2011
          Nope, not 160 degrees - 150 is more than adequate.
          1 reply
          • John Spottiswood
            July 8, 2011
            Thanks for the suggestion, Stephen. I agree that 150 works fine.

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