Asian Marmalade Pork Loin

Jane Whittaker

By
@janenov46

The crust that forms on this is just delicious, reminds me of the "bark" that forms on bar B Q. The marmalade makes the browning because of it's sugar content.
This is not so much a recipie as a method. Feel free to add or even eliminate anything you don't like.


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Rating:

Comments:

Serves:

6 to 8

Prep:

10 Min

Cook:

1 Hr 30 Min

Method:

No-Cook or Other

Ingredients

1 1/2 to 2 lb
pork loin
1 c
marmalade, or apricot preserves
1 large
onion peeled and quartered
1 Tbsp
garlic, that has been minced
1/2 c
teriyaki sauce
1 tsp
ginger
1 Tbsp
sesame oil
1/2 c
white wine
1/4 tsp
or more crushed red pepper
salt and pepper to taste

Directions Step-By-Step

1
I did this in a rotisserie, but you certainly could bake it in the oven set at 350°
2
Mix up the marinade, and divide it in half. I cannot bring myself to use marinade that has raw meat in it, even if it has been boiled.
3
Put the pork loin in a zip lock bag and add half the marinade. Tip back and forth to distribute and let marinate in the fridge, for a minimum of 1 hour.
4
Discard the marinade that the meat has been in, and put the pork on the spit.
5
While cooking, baste every 20 minutes with reserved marinade.
6
Mine was started in rotisserie basket, but it was off balance,so finished it on the spit
7
Cook until internal temp tests to 160°

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Asian