OKAY, I KNOW THAT PORK LOIN IS NOT THE BEST CUT of meat for barbecuing, since it’s so lean and lacks the
flavor and sturdiness of a fatty, husky shoulder or rack of ribs, but at least some prejudice went out the window when I tasted this luscious loin prepared by a few good folks at a church barbecue down in Marietta, Georgia. One trick was to minimize the risk of the pork’s drying out by butterflying the loin, marinating it in this almost sour-sweet mixture, and cooking it for less time than usual (or just till the meat was nicely glazed). Do check the texture of the pork with a knife or fork after about 30 minutes to make sure it’s tender but not falling apart.
Makes 6 to 8 servings
INGREDIENTS
- 1 cup peanut oil
- 1 cup soy sauce
- 1⁄2 cup honey
- 1⁄4 cup firmly packed light brown sugar
- 1 small onion, minced
- 2 garlic cloves, minced
- Salt and freshly ground black pepper to taste
- One 3-pound boneless pork loin
INSTRUCTIONS
- In a saucepan, combine all the ingredients except the pork, whisk over low heat till the marinade is well blended, about 10 minutes, and set aside.
- Place the pork loin on a cutting board and butterfly it with a sharp knife by cutting lengthwise to within 1/2 inch of the other side. Open the loin and place in a large, shallow dish or pan.
- Pour the marinade over the top, cover with plastic wrap, and marinate in the refrigerator for 2 hours, turning once.
- Ignite a layer of charcoal briquets in an outdoor grill, let them burn till ashen (30 to 45 minutes), and place the grill rack about 6 inches over the coals.
- Remove the loin from the marinade and place, opened up, on the grill. Brush with the marinade and cook 30 to 40 minutes, turning twice and basting often.
- Transfer the loin to a large platter, let rest about 5 minutes, then carve into serving slices. Serve hot.
