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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (251g)|
|Recipe Makes: 6|
|Calories from Fat: 141 (33%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 71.4mg||22 %|
|Sodium 647.1mg||22 %|
|Potassium 810.8mg||21 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 30.3g|
|Protein 23.6g||34 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 424
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