- 1 [3 1/2- pound / 1.6-kg] pork loin
- Olive oil, for the barbecue rack
Marinade
- 1 clove garlic, minced
- 1 tablespoon [15 mL] freshly minced ginger
- 1/4 cup [60 mL] cider vinegar
- 1/2 cup [125 mL] apple cider
- 2 tablespoons [30 mL] brown sugar
- 1 tablespoon [15 mL] Dijon mustard
- 1 tablespoon [15 mL] freshly chopped rosemary
- 1 teaspoon [5 mL] freshly ground black pepper
- 1 teaspoon [5 mL] salt
- 2 tablespoons [30 mL] olive oil
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- Into a small bowl, mix together minced garlic, freshly minced ginger, cider vinegar, apple cider, brown sugar, Dijon mustard, freshly chopped rosemary, freshly ground black pepper and salt of marinade.
- Whipping, slowly pour in olive oil.
- Transfer pork loin into a heavy zipper plastic bag; pour marinade all over pork loin.
- Transfer bag onto a really flat plate.
- Leave pork to marinate refrigerated for 6 to 24 hours, turning meat from time to time.
- Just before preheating barbecue, to hold dripping cooking juices, arrange a shallow roasting pan underneath barbecue rack; half fill it with some water or a mixture of water, wine and apple cider.
- Preheat barbecue to high intensity.
- Lower barbecue to low intensity, brush barbecue rack with olive oil then arrange pork loin, already drained reserving marinade, onto barbecue rack.
- Barbecue pork for 90 minutes, turning and brushing meat every once in a while with reserved marinade.
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