1 (3-pound) boneless pork loin roast
2/3 cup soy sauce
1 teaspoon ground ginger
3 garlic cloves, crushed
1/4 cup firmly packed light brown sugar
1/3 cup honey
1 1/2 tablespoons sesame oil
Vegetable cooking spray
Trim fat from roast. Butterfly roast by making a lengthwise
cut, cutting to within 1/2 inch of other side, and open roast.
Place in shallow dish or large, heavy-duty, zip-top bag. Combine
soy sauce, ginger, and garlic; pour over roast. Cover and seal;
refrigerate at least 3 hours, turning occasionally. Remove roast,
discarding marinade; set aside. Combine brown sugar, honey, and
sesame oil in a sauce pan; cook over low heat, stirring constantly,
until sugar dissolves. Coat a grill rack with vegetable spray;
place over medium-hot coals (350 degrees to 400 degrees). Place roast on rack;
brush with mixture. Cook 20 to 25 minutes or until meat
thermometer reaches 160 degrees, turning twice and basting frequently.
Yield: 10-12 servings.
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