Asian Marmalade Pork Loin

Jane Whittaker


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.

★★★★★ 2 votes
6 to 8
10 Min
1 Hr 30 Min
No-Cook or Other


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
1 Tbsp
sesame oil
1/2 c
white wine
1/4 tsp
or more crushed red pepper
salt and pepper to taste


1I did this in a rotisserie, but you certainly could bake it in the oven set at 350°
2Mix 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.
3Put 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.
4Discard the marinade that the meat has been in, and put the pork on the spit.
5While cooking, baste every 20 minutes with reserved marinade.
6Mine was started in rotisserie basket, but it was off balance,so finished it on the spit
7Cook until internal temp tests to 160°

About this Recipe

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