August 1st, 2009
Barbecued Teriyaki Pork Loin
It is sunny and hot after the rain last night in Delmarva. A good night for barbecuing. The recipe is as follows:
2 boneless pork loin roasts, 2 pounds each
For the Teriyaki Sauce:
1/2 cup olive oil
2 tsps. sugar
1/2 cup orange juice
1 tsp. grated fresh ginger
1 to 2 cloves of garlic, pressed
Mix all ingredients. Cut each roast lengthwise into 3 equal strips. Pierce sides of strips with fork; place in large plastic bags or container and pour in the teriyaki sauce. Press air out of the bag, if you are using one and tie securely. Turn bag several times to coat meat thoroughly or make sure the meat is covered with the sauce if you placed it in a container.
Refrigerate 8 hours or overnight, turning occasionally.
Remove meat and grill for about 35 minutes, or until tender. Turn pieces frequently.
You really can serve this dish with some grilled vegetables, since you have the grill ready and new potatoes with sliced tomatoes since this time of the year they are so flavorful.
Note: If you think you need more sauce, just make some extra. You just want the meat covered with the teriyaki sauce. And, the easiest way to grill vegies is to brush them, after being sliced, with olive oil and some herbs and they do not take long.
Allergy tip: For anyone in a gluten free diet, please remember to use wheat free soy sauce.
Tags: barbecuing, Recipe
