Ginger-Grilled Pork Loin
Ingredients:3 tbsp finely chopped fresh thyme
or
1 tbsp dried thyme
1 tbsp dry mustard
1 single boneless center-cut pork loin (about 4 lb)
1/2 cup each green ginger wine* and low-salt soy sauce
1/4 cup canola oil
3 large cloves garlic, crushed
*Green ginger wine is available from a liquor store.
Directions:In a small bowl or mortar, crush together thyme and mustard with the tip of a spoon or pestle to form a paste; rub all over pork.
Place pork in a plastic bag set in a shallow dish. Stir together wine, soy sauce, canola oil and garlic; pour over pork. Seal bag and turn to coat meat well; refrigerate several hours or overnight, turning occasionally. Remove from refrigerator 30 minutes before cooking.
Reserving marinade, remove pork and pat dry with paper towel. Sear pork over medium-high heat, turning often, for 15 minutes. Reduce heat to medium, cover with lid and grill, turning often and basting occasionally with reserved marinade, for about 1 hour or until a meat thermometer inserted in the thickest part registers 160°F and juices are no longer pink. (Stop basting at least 5 minutes before the end of cooking time.)
Transfer roast to carving board; tent loosely with foil and let stand for 10 minutes before slicing thinly.
8 servings
Recipe compliments of Canola Info
.jpg)
