Grilled Asian Pork Loin Recipe
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.
Ingredients
- 1 (3 lb) boneless pork loin roast
- 2/3 cup soy sauce
- 1 teaspoon ground ginger
- 3 garlic cloves, crushed
- 1/4 cup packed brown sugar
- 1/3 cup honey
- 1 1/2 tablespoons sesame oil
- vegetable oil cooking spray
Directions
- Trim fat, butterfly roast by cutting lengthwise to 1/2 inch of other side.
- Place in s large zip-loc.
- Combine soy sauce, ginger, and garlic, and pour into the bag over roast.
- Refrigerate 3 hours or more, turning and kneading the roast occasionally.
- Combine the brown sugar, honey and sesame oil in a saucepan and cook over low heat until sugar dissolves.
- Coat grill rack with cooking spray and place roast over medium hot coals (350-400°F).
- Brush with mixture and again when you turn the roast after 13 minutes.
- Cook 20-25 minutes or until meat thermometer reaches 160°F.
Adding to Planner
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
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.1 replyI've cooked/tasted this recipe!
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!1 replyI've cooked/tasted this recipe!
Comments
- August 3, 2012great 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.
