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


  • 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°

Printable Recipe Card

About Asian Marmalade Pork Loin

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