By Dine & Dish on January 21, 2005
Photo by Chef Shadows
Photo by Chef Shadows
"Wow, wow, wow is all I can say about this recipe. This recipe was taken from the KC Barbeque Society Cookbook and was submitted by Bob Zaban. We make a lot of pork loin in our house and I have to say this is the best recipe we've tried yet. Fancy enough for a nice dinner party and so flavorful. I hope you enjoy it as much as we do!"
Serving Size: 1 (131 g)
Servings Per Recipe: 12
"Since it was snowing & blowing out on the BBQ deck, I cooked my loin at 325F for 2 1/2 hours. I basted it every 15 minutes until my meat thermometer alarm rang. The result was moist & tender with a delicious semi sweet sauce with just a hint of orange. Thanx Kristen!"
"I used a 3/4 lb. pork tenderloin for the two of us - this was wonderful. No leftovers either!"
"I followed this recipe as written except I used 1/2 of the amount of orange peel because other reviews indicated the full amount was overpowering. I grilled a hatfield pork tenderloin for 2 1/2 hours. The meat was very juicy and the sauce was good, however, the meat itself did not take on very much of the BBQ/maple syrup/orange flavor. If I make this recipe again, I will follow others suggestions and marinade the meat in the BBQ mixture overnight first. Thank you for sharing this recipe. I always enjoy trying something new!"
"Ran out of propane so I baked it in the oven. One variation was that I coated it with cajun seasoning and browned it in the frying pan with a little oil before putting it in the oven with the sauce. It was very, very tasty!"
"We did enjoy it as much as you do :) Delicious and easy to make too!"
"Made this tonight and DH says that now this is his favorite! I'm kinda happy because this really was not hard to prepare at all!thanks! UPDATE: 3/15/09- Made this again yesterday,but I put it in the crockpot.I used boneless pork loin chops(6) and added 1/2 cup of water.Cooked until the chops (with ginger and salt) were almost done then basted for about an hour til the glaze looked yummy.(This way does make alot of "sauce".) I only had lemon zest, also, so that is what i used.It was just as wonderful with a little more "subtle" taste."
"Great recipe and will make again and again. A word of caution. The orange zest flavor will come through. I had about a 1/2 tsp of zest leftover and said, "What the Heck" and thew it in. My mistake. I had slight more orange zest flavor than I would of liked. Still great. Can't wait to try again following the instructions to the letter Thanks for a great recipe"
"Cooked this last Sunday along with a foil packet potato dish, http://www.recipezaar.com/32688 and grilled corn on the cob country style. The pork was very good and disapeared very quickly. We will be making this again soon."
"Delicious!!!! I did mine on the grill. Loved it!"
"I also baked mine and this came out most delicious! only problem we had which isn't really a big problem is that 170 was too much to our liking. Next time I'll bake at a lower number."
"I smoked this on the grill with maple and hickory wood chips and it turned out awesome!! Great flavor, easy to make, good directions. Thanks for the recipe, Its a keeper!"
"I made this last night in the oven with roasted potatoes.Great recipe and will make it again.Thanks for sharing, Rita"
"This is our favorite way to make pork loin. The best kitchen tool we have is a remote digital thermometer which helps ensure we never overcook large cuts of meat. Until recently we always wayyyy overcooked pork."
"We made a late decision today to have pork loin for dinner so I went searching for an easy recipe. I chose this one because it didn't require pre-marinating and used the grill. We put a barbeque rub on the pork first and then continued with your recipe as outlined except omitted the salt (since it was already in the rub). It turned out very flavorful and tender. Thanks for a great recipe!"
"I got to say this turned out so perfect and tasted out of this world! I will be making this more often. The next day I sliced even thinner slices of the pork and put them in a little saucepan with some Barbecue sauce and simmered a little and then had the most wonderful BBQ sandwiches. Thanks a bunch for posting KC_Cooker.... "
"I enjoyed the different taste the ginger and orange peel gave. I thought that 170 degrees overcooked the meat though. Overall, it was a nice option for your pork loin."
"I grilled this loin on my outdoor rotisserie (my oven was too full!) to serve with turkeys at my large holiday dinner, I omitted the orange rind and marinated it with ginger, garlic, maple syrup and BBQ sauce overnight, and basted it with more BBQ sauce when it was cooking, this IS quite possible the best I have made so far, everyone who ate it just loved it! thanks for a wonderful recipe!...Kitten:)"
"I was looking for a fast easy recipe for a pork loin that had been in the freezer for awhile, I had all the ingredients and loved the flavor, thanks for another great recipe."
"Very, very good! I still think I will leave out the orange rind next time as it seemed a little too strong for my taste. I cooked the pork loin in the oven at 350 for about 2 hours & began basting with the sauce after 30 minutes. The meat is very tender & the glaze becomes carmelized & delicious!"
"Very great sauce- i live in an apt, so i cant grill, but i tried it in the oven, oven temp 350- completely done after about 1hr 20 min- i should have started to put the sauce on earlier because it didnt thicken as i hoped when in the oven, but i simmered the extra sauce and poured it over the finished pork slices on the plates, and it was delicious, it tasted even great left over the next day! Thanks KC, i will definately make again, and i would love to do it on the grill sometime!"