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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 Jan. 17, 2013 by carol1229
This is delicious! The sauce goes together quickly and adds such a wonderful flavor to the moist, tender pork roast. The leftovers are delicious chopped and added to homemade fried rice or stirred into cooked spaghetti and sautéed vegetables for a quick and easy lo mein.We enjoyed every mouth-watering morsel. I know I'll be making this again and again.
This is delicious! The sauce goes together quickly and adds such a wonderful flavor to the moist, tender pork roast. The leftovers are delicious chopped and added to homemade fried rice or stirred into cooked spaghetti and sautéed vegetables for a quick and easy lo mein.
We enjoyed every mouth-watering morsel. I know I'll be making this again and again.
Reviewed on Nov. 30, 2012 by minmom
Awesome flavor and so easy. The sauce is good with mashed potatoes as well as noodles or rice! Everyone loved it!
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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