- 1 [3 to 4-pound / 1.4 to 1.8 kg] boned pork loin*
- 1/4 cup [60 mL] meat tenderizer
- 1/3 cup [80 mL] mild smoked barbecue sauce
- 1/4 cup [60 mL] lime juice
- 2 tablespoons [30 mL] packed brown sugar
- 2 tablespoons [30 mL] soya sauce
- 2 teaspoons [10 mL] Worcestershire sauce
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- Transfer pork loin into a shallow glass dish.
- Sprinkle pork loin on both sides with meat temderizer.
- Deeply prick meat with a long prong fork.
- Mix together mild smoked barbecue sauce, lime juice, brown sugar, soya sauce and Worcestershire sauce.
- Pour this marinade all over the meat.
- Cover with plastic wrap and leave pork to marinate, refrigerated for 1 hour, pricking meat every 15 minutes with long prong fork.
- Refrigerate meat overnight.
- On the next day, turn meat over then prick meat every 30 minutes for 3 to 4 hours before grilling.
- When ready to cook drain meat reserving marinade separately.
- Preheat barbecue to medium intensity.
- Arrange hot charcoals all around an aluminum dish used to collect dripping meat juices.
- Transfer pork loin onto hot barbecue rack over the dish.
- Grill pork, covered for 1 1/2 to 1 3/4 hours, brushing meat from time to time with reserved marinade during the first hour, until a meat thermometer inserted into the thickest part of the meat indicates 150°F [66°C].
- Remove from barbecue, cover and leave pork to rest fr approximately 15 minutes.
- Inside temperature should increase to 160°F [71°C].
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