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8 hours
Prep: 15 minutes
Cook: 90 minutes
52 calories per serving view nutrition facts
8 servings
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| 1 | each | pork loin roast | boneless, 4 to 6 pounds |
| 1/2 | cup | soy sauce | |
| 1/2 | cup | pineapple juice | |
| 1/4 | cup | hoisin sauce | |
| 4 | cloves | garlic | pressed |
| 2 | tablespoons | ginger | fresh, grated |
| 2 | tablespoons | sherry | |
| 2 | tablespoons | brown sugar, dark | |
| 1 | tablespoon | sugar | |
| 1 | tablespoon | honey | |
| 1 | teaspoon | five spice powder | |
| 1 | teaspoon | food coloring | red, optional |
Combine all ingredients except pork in non reactive bowl and blend well.
Pour marinade over pork loin and marinate in glass baking dish 4 to 6 hours or overnight in refrigerator.
Place pork loin on center of cooking grate.
Cook 1 1/2 hours or until meat thermometer reads 160 degrees.
Turn meat occasionally to prevent over browning.
Remove from grill and let rest 10 minutes before carving.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 931mg | 39% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 0.0g | 1% |
| Sugars 9.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 0% | Vitamin C | 14% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I've destroyed any number of goose dinners and pulled out enough hair to stuff an army pillow over it. I hadn't tried the big birds again for years until I came across this recipe just before Christmas. To say that I was pleased with the way it came out would be an understatement. Just as promised, a moist, flavorful bird with crispy skin that we all fought over. The aroma from that oven put a feral glint in the eyes of my dogs the likes of which I haven't seen since they treed a possum last summer. I can't find the name of whomever submitted this recipe but whoever you are, thanks a million!
