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Rub pork loin with olive oil and kosher salt. Place in bowl. Combine remaining ingredients in saucepan. Heat to a boil, reduce heat and simmer 5 minutes. Reserve half marinade and set aside. Pour remaining hot marinade over pork; cover and chill for several hours. Remove pork from marinade, discarding used marinade.
Prepare banked, medium-hot fire on covered kettle-style grill. Sear all sides of pork roast. Move roast over indirect heat Cover grill; cook pork to an internal temperature of 150 degrees F., about 35 minutes. Remove from grill. Cover and keep warm for 15 minutes. Reserve all juices.
Heat reserved marinade to a boil, simmer for 5 minutes; add pork juices and simmer a few minutes more. Slice pork loin to serve; arrange on plates. Pour warm sauce over slices.
Republished with Permission, National Pork Council
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bryanstubbs 3 years agoEveryone at dinner loved it.
vpitman1 3 years agoThis recipe does two things which are not recommended: putting hot marinade on cold meat, then chilling again (which gives bacteria and other microorganisms plenty of time to grow) and boiling marinade to make a sauce (which can lead to cross-contamination on handles, utensils, etc.). If you decide to make this, I would STRONGLY suggest you make the marinade, then chill it, then set some aside for your sauce, adding the rest to the pork to marinate.
tyson 8 years agoRepublished with Permission, National Pork Council [I posted this recipe.]