asian marmalade pork loin
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.
prep time
10 Min
cook time
1 Hr 30 Min
method
No-Cook or Other
yield
6 to 8
Ingredients
- 1 1/2 to 2 pounds pork loin
- 1 cup marmalade, or apricot preserves
- 1 large onion peeled and quartered
- 1 tablespoon garlic, that has been minced
- 1/2 cup teriyaki sauce
- 1 teaspoon ginger
- 1 tablespoon sesame oil
- 1/2 cup white wine
- 1/4 teaspoon or more crushed red pepper
- - salt and pepper to taste
How To Make asian marmalade pork loin
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Step 1I did this in a rotisserie, but you certainly could bake it in the oven set at 350°
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Step 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.
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Step 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.
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Step 4Discard the marinade that the meat has been in, and put the pork on the spit.
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Step 5While cooking, baste every 20 minutes with reserved marinade.
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Step 6Mine was started in rotisserie basket, but it was off balance,so finished it on the spit
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Step 7Cook until internal temp tests to 160°
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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