Serves: 6
Preparation Time: 0:10
Per Serving:
292 Calories; 14g Fat (43.4% calories from
fat); 34g Protein; 7g Carbohydrate; 83mg Cholesterol;
457mg Sodium
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Try to find pork that has not already been seasoned in the grocery store. This recipe benefits from a long (24 hour) marinating time.
1/2 cup apple cider
2 tablespoons brown sugar
1 teaspoon salt
3 1/2 pounds pork loin
1 clove garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup cider vinegar
1 tablespoon dijon mustard
1 tablespoon fresh rosemary, chopped
1 teaspoon black pepper, freshly ground
2 tablespoons olive oil
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In a small mixing bowl combine all the ingredients except the olive oil. Slowly whisk in the olive oil. Place the pork loin in a heavy resealable plastic bag, and pour the marinade over top. Place the bag in a flat dish. Marinade for 6 to 24 hours turning once in a while.
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Place a drip pan beneath the grids, fill it half full of water or a combination of water, wine and apple cider. Preheat barbecue on HIGH. Reduce heat to LOW, brush grids with olive oil, and place roast on the grids. Cook for 1 1/2 hours, turning occasionally and basting with the marinade.
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