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  • Grilled Asian Pork Loin

    8 votes
    Grilled Asian Pork Loin
    Prep: 10 min Cook: 3 hours Servings: 12
    by John Spottiswood
    300 recipes
    >
    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

    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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    Reviews

    • Anita
      Anita
      The recipe is very good
      1 reply
      • John Spottiswood
        John Spottiswood
        Glad you enjoyed it Anita!
      • laurel lee
        laurel lee
        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 reply
        • John Spottiswood
          John Spottiswood
          Thanks for the helpful review, Laurel!
        • Anne Irene Nygaard
          Anne Irene Nygaard
          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 reply
          • John Spottiswood
            John Spottiswood
            Thanks for the thoughtful review Anne. Glad you enjoyed it!

          Comments

          • Bill Krauss
            Bill Krauss
            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
              Skinny Kitchen with Nancy Fox
              This looks so yummy and skinny too!
              • Stephen Crout
                Stephen Crout
                Nope, not 160 degrees - 150 is more than adequate.
                1 reply
                • John Spottiswood
                  John Spottiswood
                  Thanks for the suggestion, Stephen. I agree that 150 works fine.

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