Fiery Asian-Style Pork Loin Roast with Grilled Pineapple
Serves 6 to 8
INGREDIENTS
1 (4 – 4 1/2 lb) boneless pork loin roast, trimmed
1/2 cup 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
vegetable oil cooking spray
DIRECTIONS
1. Combine the orange juice, juice concentrate, honey, soy sauce, oil, garlic, ginger, five-spice powder, chili paste, and chili oil in a bowl, stirring well.
2. Put the roast in a shallow glass or ceramic dish and pour the marinade over it. Turn to coat. Cover and refrigerate for at least 2 hours and as long as 12 hours.
3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.
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° F. Remove the roast from the grill and let it rest for about 10 minutes before slicing.
Serving suggestions:
Serve with Grilled Pineapple and/or with a salsa, such as Minted Summer Fruit Salsa or Baja-Style Tomato Salsa. Recipes for these accompaniments appear below.
GRILLED PINEAPPLE
Makes 6 rings
INGREDIENTS
6 fresh pineapple rings, 1 1/2 to 2 inches thick (or six canned rings, drained)
Canola oil
1/4 cup brown sugar
DIRECTIONS
Brush one side of each pineapple ring with a little canola oil and sprinkle with about 2 teaspoons of brown sugar. Lay rings sugar-side down on the edge of the grill, away from direct heat. After about 7 minues, turn and continue grilling for another 6 to 7 minutes, or until they are tender and golden brown.
MINTED SUMMER FRUIT SALSA
Makes about 2 1/2 cups
INGREDIENTS
1 cup diced strawberries
1 cup diced mango
1/4 cup diced kiwi
1/4 cup chopped red onion
1 or 2 jalapenos, seeded and diced
3 tablespoons fresh lime juice
3 tablespoons finely chopped fresh mint
1 teaspoon light brown sugar
DIRECTIONS
Combine all the ingredients in a bowl and stir gently to blend. Serve immediately, or cover and refrigerate for several hours. Let the salsa reach room temperature before serving.
BAJA-STYLE TOMATO SALSA
Makes about 2 cups
INGREDIENTS
1 pound tomatoes, chopped
2 yellow or red bell peppers, seeded and chopped
1 cup cooked corn kernels (see note)
3 scallions, finely chopped
2 jalapeno or Serrano chilies, seeded and chopped
1 large clove garlic, minced
3 tablespoons finely chopped cilantro
1 tablespoon fresh lime juice
2 teaspoons cider vinegar
1/2 teaspoon salt, or to taste
DIRECTIONS
Combine the tomatoes, peppers, corn, scallions, chilies, garlic, cilantro, lime juice, vinegar, and salt in a glass or ceramic bowl and stir gently to mix. Adjust the salt. Let the salsa stand for about an hour to let the flavors blend. Serve or cover and refrigerate for several hours. Let the salsa reach room temperature before serving.
Note: You can use frozen corn kernels, cooked and cooled. For better flavor, use leftover boiled summer corn, or, best yet, grill a few ears over hot coals or roast them in a very hot oven (400° F) until the husks blacken, which will take about 15 minutes and require turning several times. Let the corn cool and then slice the kernels from the cobs.
Serves 6 to 8
INGREDIENTS
1 (4 – 4 1/2 lb) boneless pork loin roast, trimmed
1/2 cup 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
vegetable oil cooking spray
DIRECTIONS
1. Combine the orange juice, juice concentrate, honey, soy sauce, oil, garlic, ginger, five-spice powder, chili paste, and chili oil in a bowl, stirring well.
2. Put the roast in a shallow glass or ceramic dish and pour the marinade over it. Turn to coat. Cover and refrigerate for at least 2 hours and as long as 12 hours.
3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.
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° F. Remove the roast from the grill and let it rest for about 10 minutes before slicing.
Serving suggestions:
Serve with Grilled Pineapple and/or with a salsa, such as Minted Summer Fruit Salsa or Baja-Style Tomato Salsa. Recipes for these accompaniments appear below.
GRILLED PINEAPPLE
Makes 6 rings
INGREDIENTS
6 fresh pineapple rings, 1 1/2 to 2 inches thick (or six canned rings, drained)
Canola oil
1/4 cup brown sugar
DIRECTIONS
Brush one side of each pineapple ring with a little canola oil and sprinkle with about 2 teaspoons of brown sugar. Lay rings sugar-side down on the edge of the grill, away from direct heat. After about 7 minues, turn and continue grilling for another 6 to 7 minutes, or until they are tender and golden brown.
MINTED SUMMER FRUIT SALSA
Makes about 2 1/2 cups
INGREDIENTS
1 cup diced strawberries
1 cup diced mango
1/4 cup diced kiwi
1/4 cup chopped red onion
1 or 2 jalapenos, seeded and diced
3 tablespoons fresh lime juice
3 tablespoons finely chopped fresh mint
1 teaspoon light brown sugar
DIRECTIONS
Combine all the ingredients in a bowl and stir gently to blend. Serve immediately, or cover and refrigerate for several hours. Let the salsa reach room temperature before serving.
BAJA-STYLE TOMATO SALSA
Makes about 2 cups
INGREDIENTS
1 pound tomatoes, chopped
2 yellow or red bell peppers, seeded and chopped
1 cup cooked corn kernels (see note)
3 scallions, finely chopped
2 jalapeno or Serrano chilies, seeded and chopped
1 large clove garlic, minced
3 tablespoons finely chopped cilantro
1 tablespoon fresh lime juice
2 teaspoons cider vinegar
1/2 teaspoon salt, or to taste
DIRECTIONS
Combine the tomatoes, peppers, corn, scallions, chilies, garlic, cilantro, lime juice, vinegar, and salt in a glass or ceramic bowl and stir gently to mix. Adjust the salt. Let the salsa stand for about an hour to let the flavors blend. Serve or cover and refrigerate for several hours. Let the salsa reach room temperature before serving.
Note: You can use frozen corn kernels, cooked and cooled. For better flavor, use leftover boiled summer corn, or, best yet, grill a few ears over hot coals or roast them in a very hot oven (400° F) until the husks blacken, which will take about 15 minutes and require turning several times. Let the corn cool and then slice the kernels from the cobs.
