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

How to Make Asian Marmalade Pork Loin


  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°

Printable Recipe Card

About Asian Marmalade Pork Loin

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

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