This was so delicious! Really delicious. We had this last night with the Sun Dried Tomato Pasta Salad. The perfect way to end off a weekend.
1 - 2lb/1kg (apprx) boneless pork loin roast
3 Tablespoons of olive oil, divided
2 Tablespoons of teriyaki sauce
1/4 Cup/50 grams of brown sugar
2 Garlic cloves, crushed
Salt and pepper
2 small dried chilli peppers, minced
I always tie up my roasts of meat, whatever kind they are. So the first thing I go is get out the cooking string and cut off about 5 sections to use in tying up the meat. I tie it tightly in even sections crossways along the pork until I reach the end. Set aside while you make your marinade rub.
Add the rest of the ingredients to a small bowl and mix really well. With the pork placed on a clean surface, rub the marinade over the pork, coating it completely. Next, cover and refrigerate it for at least 4 hours or so.
When ready to cook, remove from fridge about 1/2 before you are ready to do so. Then heat a griddle pan over high heat with one tablespoon of olive oil. You want to sear the pork on each side for just a couple of minutes to seal in the juices. Remove from pan and place on top of a large sheet of aluminium foil. Loosely close the foil around the pork.
Turn your barbecue on a medium to high heat. Place the pork in the aluminium foil on the barbecue. You will want to cook it in the foil for about 20 to 25 minutes. Remove from foil and char the outside of the pork by placing it straight over the grill for about 2-3 minutes per side. Remove from barbecue and place on a chopping board. With scissors, cut all the string off the meat and discard it. Cut the pork into slices of the thickness that you like. I prefer to cover it and let it rest for a few minutes before serving. It seems to be more tender this way. Also, this can be refrigerated and served cold with a salad selection or in sandwiches.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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