asian marmalade pork loin
(2 ratings)
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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(2 ratings)
yield
6 to 8
prep time
10 Min
cook time
1 Hr 30 Min
method
No-Cook or Other
Ingredients For asian marmalade pork loin
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1 1/2 to 2 lbpork loin
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1 cmarmalade, or apricot preserves
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1 lgonion peeled and quartered
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1 Tbspgarlic, that has been minced
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1/2 cteriyaki sauce
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1 tspginger
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1 Tbspsesame oil
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1/2 cwhite wine
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1/4 tspor more crushed red pepper
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salt and pepper to taste
How To Make asian marmalade pork loin
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1I did this in a rotisserie, but you certainly could bake it in the oven set at 350°
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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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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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4Discard the marinade that the meat has been in, and put the pork on the spit.
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5While cooking, baste every 20 minutes with reserved marinade.
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6Mine was started in rotisserie basket, but it was off balance,so finished it on the spit
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7Cook until internal temp tests to 160°
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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