Fiery Asian Pork Loin Roast
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons frozen orange juice concentrate
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon Chinese five-spice powder
- 1 teaspoon Asian chile paste
- 2 to 3 drops hot chile oil
- 1 (4- to 4 1/2-pound) boneless pork loin roast, trimmed
- Vegetable oil cooking spray
- Combine the orange juice, juice concentrate, honey, soy sauce, olive oil, garlic, ginger, five-spice powder, chile paste, and chile oil in a bowl, stirring well.
- Put the roast in a shallow glass or ceramic dish, and pour the marinade over it. Turn to coat. Cover and refrigerate for at least 2 hours and as long as 24 hours.
- Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.
- Lift the roast from the marinade, reserving the marinade and brushing it on the roast 2 or 3 times during the first 30 minutes of cooking. Grill over indirect heat with the grill covered for about 1 hour and 10 minutes, or until a meat thermometer inserted in the center of the roast registers 150 to 155 degrees F.
- Remove the roast from the grill and let it rest for about 10 minutes before slicing.
Serves 6 to 8.
Posted by jerseyjan at Recipe Goldmine 7/17/01 12:05:19 pm.
Source: Lobel's Prime Meat Market, New York, NY