Asian BBQ Pork Loin

An Asian-style pork loin with a tasty BBQ sauce that’s so easy to make.

Economical Pork

Pork has been featured at great prices lately–at least in my area.

What I do when there is a fantastic sale on whole pork loins is buy a couple and cut them up myself. Basically I do nice thick chops and leave a couple of pieces for roasting.

I found one that I vacuum sealed with my Foodsaver in my refrigerator freezer and I was glad I did. I found a very interesting recipe in Taste of Home that I wanted to try. This roast portion was the perfect size for the recipe too.

Tangy Sauce

This tangy BBQ sauce is awesome!

You may have to purchase a couple of the ingredients to make it. I do a lot of Asian-style cooking so I have them on hand. You will need five-spice powder, hoisin sauce and maybe Chinese mustard.  If you get Chinese take-out from time to time, you may already have the mustard and one of those packets is the perfect amount to use. However, if you have mustard powder in the pantry, just add an equal amount of water to mustard powder and voila! Chinese mustard!

You do have to cook and reduce this BBQ sauce, but it is so worth it. Save a little bit back for dipping because you’ll want it!

Don’t Be Tempted To Overcook

Don’t be tempted to overcook the pork. It takes only 50 minutes in the oven to almost cook through and the additional time after the glaze is applied finishes it off.

Pork is safe to eat even at rare I am told (although it is not at it’s best then and I STILL can’t do it). This cooks until it is just going into the medium-well stage at 145 degrees F. I have to admit I was always overcooking pork just to be on the “safe side,” but now I don’t. I cook it to the temperature mentioned before and it is fully cooked and oh-so juicy.

The Recipe

Asian BBQ Pork Loin

 

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Prep time

30 mins

Cook time

70 mins

Total time

1 hour 40 mins

 

Author: Judith Hannemann

Recipe type: Main

Cuisine: Asian

Serves: 4-6

Ingredients

• 1 boneless pork loin (about 3-4 lb)
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp pepper
• Sauce:
• 1 tbs butter
• ¼ cup finely chopped onion
• ⅓ cup honey
• ½ cup ketchup
• pinch of Chinese 5-spice powder
• 1½ tsp Chinese-style mustard (see NOTES)
• 1 tbs hoisin sauce
• ¼ tsp ground ginger
• 1 tsp soy sauce
• ½ tsp garlic powder

Instructions

1. Preheat oven to 350 degrees F. Line a shallow baking pan with heavy-duty foil.
2. Mix the 1 tsp garlic powder, ½ tsp salt and ¼ tsp of pepper and rub on the pork loin. Place the pork loin in the prepared pan and roast, uncovered, for 50 minutes.
3. For the sauce, melt the 1 tbs butter in a small saucepan. Add the onion and cook until the onion is soft but not brown. Mix in the remaining sauce ingredients. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until reduced to about ¾ cup.
4. Brush the sauce over the pork and cook for 15-20 minutes longer or until the internal temperature reaches 145 degrees F. Remove from the oven to a platter.
5. Tent the roast with foil and let the roast stand for 10 minutes before slicing

Notes

This is a great place to use one of those mustard packets you get with take-out. If you don’t have one, mix an equal amount of water and dry mustard powder until smooth. Let it stand for about 10 minutes before using.

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