Barbecued Pork Loin
Total time: 60 minutes
The Grill Expert came up with the idea of having a very thin basting sauce to keep the pork moist... It worked. The pork is enough for 2 meals.
Ingredients:
- 1 boneless pork loin roast, 32oz (960gr)
- 2 tsp chili powder
- 1 tsp garlic powder
- Basting Sauce:
- 3/4 cup coffee
- 2 tbs soy sauce
- 2 tbs red wine vinegar
- Barbecue Sauce:
- 1/2 cup ketchup
- 2 tbs balsamic vinegar
- 2 tbs molasses
- 2 tbs soy sauce
- 3 tbs oil
- 2 tsp Dijon-Style mustard
- 1 tsp garlic powder
- 1 tsp dried oregano
Instructions:
- Mix chili powder and garlic.
- Rub onto pork loin.
- Cook pork loin on barbecue grill, over indirect heat with the cover closed. Pork is done when it reaches an internal temperature of 145F (62C) Use an instant read or a remote meat thermometer for best results. If you don't have either, take the roast off and slice into it after 40 - 50 minutes (depending on weight and shape) to test. It should be almost cooked through with a bit of pale pink in the center.
- Mix coffee, soy sauce and red wine vinegar.
- Spoon sauce over pork every 8 - 10 minutes starting immediately.
- In a small bowl whisk together all ingredients for Barbecue Sauce.
- Baste pork with 3 tbs barbecue sauce after 40 minutes. Serve the rest on the side.
- When pork is done, remove, cover with foil and let rest for 5 minutes.
- Slice and serve, barbecue sauce on the side.
- Could also be roasted in a 400F (200C) oven for about the same amount of time.