Prep 15 mins
Cook 2 hrs
This is very, very good! I love the sauce. Prep time is approximate.
- 1⁄2 cup barbecue sauce (I use Open Pit, original flavor)
- 1⁄4 cup maple syrup
- 2 teaspoons slivered orange rind
- 1 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 3 lbs boneless pork loin roast
- To make sauce: In small bowl, combine barbecue sauce, syrup and peel.
- In another small bowl combine ginger and salt; rub over meat.
- Place meat, fat side up on rack in roasting pan.
- Roast uncovered at 325 degrees for 1 3/4 to 2 hours or until done; allow 35 to 40 minutes per pound.
- Brush often with sauce during the last hour.
This didn't really come together the way I hoped it would. As noted above, this made a hard glaze over the meat. However, it came out very dry and tough. The ginger was a bit overpowering. Perhaps if the ginger was a bit reduced and this was made in a crock pot to retain the juices, it would have been a lot more flavorful.
This is exactly like another recipe on here (109002) but it gives directions for oven roasting it, which is what I did, so I am reviewing this one. I thought it was quite good. I used pork tenderloin instead of pork loin. Unfortunately I did not have orange rind on hand so I had to do without. I will definitely add it next time as, although this was good, it was slightly bland as it was. I will also try to use real maple syrup next time to see if it comes out even more flavorful. I was wary of pork tenderloin because it kept coming out SO salty. But this was not salty at all - I figured putting a sufficiently sugary coating on it might help. I wish the maple flavor was more throughout the whole pork. Maybe next time I will marinate it or heat up leftover sauce to dip into. One last thing: For creating a tender pork, I've had better luck in the past by roasting tenderloin at 400 for 40 minutes rather than at 325. I used just a regular pork tenderloin this time and it took me 1 hr 10 min on 325. But maybe with the brushing, it needs to cook longer to baste it more. Also, cooking it at a high heat for some of it might brown the outside some more. I'lle experiment and re-comment if I come up with some better answers. Sorry for such a long review!
Magnificent; though the sauce quantity could probably be reduced by 1/3. Makes a hard-glazing. Stunning flavor contrast between the sweet maple syrup and the bitter ginger & orange rind. Great eating.