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Fiery Asian Pork Roast




Source of Recipe


magnolia lane at rc and Suzi/EDC


List of Ingredients




1/2 cup freshly squeezed orange juice
2 tablespoons frozen orange juice concentrate
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon Chinese five-spice powder
1 teaspoon Asian chili paste
2 to 3 drops hot chili oil
2 kg (4 lb) boneless pork loin roast, trimmed
Vegetable oil cooking spray

Recipe



1. Combine the orange juice, juice concentrate, honey, soy sauce, olive oil, garlic, ginger, five-spice powder, chile paste, and chile oil in a bowl, stirring well.

2. Put the roast in a shallow glass or dish, and pour the marinade over it. Turn to coat. Cover and refrigerate for at least 2 hours and as long as 24 hours.

3. Prepare a charcoal or gas grill, indirect cooking. Lightly spray the grill rack with cooking spray.

4. Lift the roast from the marinade, reserving the marinade and brushing it on the roast 2 or 3 times during the first 30 minutes of cooking. Grill over indirect heat with the grill covered for about 1 hour and 10 minutes, or until a meat thermometer inserted in the center of the roast registers 150 to 155 degrees. Remove the roast from the grill and let it rest for about 10 minutes before slicing.

Note: May cook pumpkin, potatoes and whole zucchini in the bbq at the same time.