Barbecue Pork Loin

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Chef Geir Simensen, Scanway Catering

1/2   boneless pork loin
1/2   cup sesame oil
1      cup orange juice
1/2   cup ginger – peeled and coarsely chopped
1      stalk lemongrass
3      cloves of garlic
1/4   cup soy sauce
3      whole chilies

Combine all ingredients and allow pork to marinate for two days. Turn barbeque on half temperature and allow 15 minutes to come up to temperature.

Remove pork loin from marinade – pat dry and place on the hottest part of the grill. Grill for a few minutes on all sides to allow for a nice caramelization.

Strain marinade into a saucepot and bring to a boil. Allow to reduce by 1/3 and adjust seasoning.

Move pork to the cooler side of the grill and allow to cook to 155 degrees using a meat thermometer.

Serve with grilled asparagus, vegetable parcel and sauce making sure to put the sauce down first and the pork atop.

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