We are on a bit of a pork kick this week because I bought a pork loin that was far too big for two people, so four different pork meals I am sure are in the works
Tonight’s dinner was not only a breeze, but timing was cinch. I love when everything comes together at the right time, easily. Spicy green beans, wild rice and this pork loin. Simple and tasty. I was a little hesitant about BBQ’ing the pork. I was worried about drying it out. But just using the meat thermometer it was easy to pull once the pork reached the 180 degrees, and it was so moist!
20 oz lean centre pork loin
1/8 cup soy sauce
1/8 cup honey
juice from one lemon
1 tbsp extra virgin olive oil
1 tbsp grated ginger root
4 garlic cloves, mined
1/2 can dry apple cider
1tsp red pepper flakes
1 1/2 tbsp AP flour
1/2 cup water
salt and pepper to taste
- Cut pork into two 10 oz steaks.
- In a ziploc bag combine the honey, soy sauce, lemon juice, garlic, ginger, apple cider, red pepper flakes and olive oil. Massage together.
- Add pork to baggie. Massage marinade into pork. Allow to rest for 15 minutes. Come back and massage again, and rotate. Leave fo another 20 minutes.
- Heat BBQ to about 250 degrees (low). Remove pork from baggie and place on grill. Reserve marinade.
- Grill meat for approximately 30 minutes, rotating every 10 minutes or so.
- Allow to rest for 5-7 minutes.
- While meat is resting, heat up remaining marinade in a small saucepan. Let come to a low simmer, because the liquid is partially carbonated, you may want to whisk out the carbonation.
- Whisk together flour and water. Add to simmering marinade. Allow to thicken. Remove from heat and place aside.
- Slice rested meet, and serve with a scoop of the sauce atop.
3 slices per serving, serves 4-5