ASIAN MARMALADE PORK LOIN
The crust that forms on this is just delicious, reminds me of the "bark" that forms on bar B Q. The marmalade makes the browning because of it's sugar content. This is not so much a recipie as a method. Feel free to add or even eliminate anything you don't like.
Provided by Jane Whittaker
Categories Pork
Time 1h40m
Number Of Ingredients 10
Steps:
- 1. I did this in a rotisserie, but you certainly could bake it in the oven set at 350°
- 2. Mix up the marinade, and divide it in half. I cannot bring myself to use marinade that has raw meat in it, even if it has been boiled.
- 3. Put the pork loin in a zip lock bag and add half the marinade. Tip back and forth to distribute and let marinate in the fridge, for a minimum of 1 hour.
- 4. Discard the marinade that the meat has been in, and put the pork on the spit.
- 5. While cooking, baste every 20 minutes with reserved marinade.
- 6. Mine was started in rotisserie basket, but it was off balance,so finished it on the spit
- 7. Cook until internal temp tests to 160°
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