Asian Glazed Pork Loin
- 3# boneless pork loin, trimmed of excess fat
- 1/4 cup mushroom soy- available at Asian markets
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 tablespoons honey habanero sauce
- 1 teaspoon sesame oil
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- Fresh cracked black pepper- the marinade has plenty of salt on its own
Mix marinade in large non-reactive bowl and place pork in marinade. Marinate for 12-24 hours. If you don’t have room in your fridge place in a large ziplock bag and place on bottom shelf of your fridge. Make sure to agitate mixture every 4 hours or so to make sure that pork stays in marinade.
When you are ready to cook pork loin set up your grill to be able to cook over indirect heat. This marinade will be caramelized very quickly if it is cooked over direct high heat.
Remove pork from marinade and scrape off bits of garlic and ginger. Reserve extra marinade for basting. Place pork loin on grill, turning the pork loin frequently, and brushing on reserved marinade. The idea is to build up layers of caramelization as it cooks. This should give you a crusty outside with an incredibly moist interior.
I prefer my pork a bit on the medium side while my wife likes a little more done, so we compromise. When your pork is close to your desired temperature, put your pork loin on a cutting board and let it rest for 10 minutes to redistribute the juices and carry over cooking to your preferred temperature. Slice and serve with your desired sides.