grilled asian-inspired pork loin

This recipe is paleo-ish. I didn't use paleo ketchup. I was too lazy to make some and we had this really yummy all-natural ketchup in our fridge. I also ran out of coconut aminos (and my local health food stopped carrying it) so I used Braggs liquid aminos instead. I didn't die afterwards...

If you aren't worried about being strict paleo, you can use soy sauce instead of liquid aminos. I also used raw honey but you could definitely use regular honey as far as taste is concerned.

Grilling time is going to be different for everyone. Depending on your grill and the shape of your pork loin will depend on how long you actually grill for. We just got a new grill so we are still learning and our pork loin was long and thin instead of short and fat but it took us a little less than an hour. We decided that next time we would probably take it off at 45 minutes and let it rest with enough time to let it finish cooking.

And if you don't have a grill or you are doing this during the colder months, you can always bake it in the oven. I would just recommend searing your pork first.

serves 4

1/4 c. balsamic vinegar
2 Tbsp. liquid aminos or soy sauce
1/3 c. ketchup
1/3 c. honey
4 cloves garlic, minced
3 dashes of crushed red pepper flakes
2 lb. pork loin

Heat grill. 

Combine all ingredients, except pork loin, in a medium bowl and whisk together. 

Season pork loin with salt and pepper. Place pork on enough aluminum to wrap around pork. Brush pork with a third of the sauce. Finish wrapping pork with aluminum foil, making sure there aren't any holes. Place on grill and cook until cooked through, for about 45 minutes. 

Meanwhile, put remaining sauce in saucepan and simmer until reduced by half. 

Remove pork from grill and let sit for about ten minutes. Slice into one-inch thick pieces and serve with sauce. 


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.