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This tender and juicy roast is topped with a sweet and spicy glaze. I like serving it with jasmine rice and green beans almondine.
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Facts 1 serving equals 232 calories, 8 g fat (3 g saturated fat), 71 mg cholesterol, 348 mg sodium, 14 g carbohydrate, trace fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.
Originally published as Asian Barbecued Pork Loin in Country February/March 2009, p49
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Apr. 01, 2010 by AngelRyan75
My whole family enjoyed this recipe. My 1 yr. old even had seconds! Very moist, and juicy and flavorful! I will definitely make this again
Reviewed on Mar. 02, 2010 by badkitty
This also makes wonderful leftovers! Served the rest of the roast with teriyaki lo mein noodles-great!
Reviewed on Feb. 27, 2010 by badkitty
This was so delicious! Do yourself a favor and try this recipe! The sauce is unbelievably great. I made a few changes. I sprinkled the roast with 1 tablespoon of Worcestershire sauce when I put on the garlic salt and pepper. I didn't use the butter, I used shallots instead of onion and sauteed it in 2 teaspoons sesame oil. I could only find Chinese-style mustard powder so I used that. I used fresh grated garlic (2 cloves) and fresh grated gingerroot(1 tablespoon). I omitted the Chinese five spice powder because we hate it and I used an Asian pepper blend by Urban Accents instead. I disagree with cooking time . My roast was almost 4 pounds and it took about 2 hours to cook. I have never had a pork loin roast that cooked in 1 hour, 10 minutes. I use a digital meat thermometer so I know exactly when it's ready. I served this with jasmine rice and Asian asparagus. This is one of the best pork loin recipes I have ever tried and will definitely make it again. Try this recipe! Thank you for sharing!
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