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Pork Loin Roast with Oriental Glaze




Pork loin roasts are tender, juicy, flavorful, and leftovers make excellent sandwiches. Pork is also one of the dominant meats in Asia and although it’s seldom seasoned with a sweet sauce. This sauce is only slightly sweet having replaced the more common ingredients of garlic and sherry with honey.


1 4= to 5=pound pork loin roast

Olive oil for brushing

Creole Seasoned Salt or table salt

Coarse ground black pepper




Prepare the glaze (recipe follows). Prepare the grill for hot, indirect cooking. Trim peripheral fat from the meat. Brush the meat with oil and season with salt and pepper. Grill the meat directly over the fire, lid closed, for 4 minutes. Turn the meat every 4 minutes and continue grilling for 3 more times (a total of 16 minutes). Move the meat to indirect and begin basting with the sauce. Turn and baste every 5 minutes until done (145°F), approximately 40 minutes total on indirect.




Oriental Glaze

1/4 cup hoi sin

1/4 cup catsup

1/4 cup honey

1/4 cup soy sauce


Combine all ingredients in a small sauce pan. Be sure to thoroughly stir to dissolve and mix the ingredients.


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