An easy, delicious cut of meat to throw on the barbecue, full of flavour and wonderfully juicy.
I served this pork loin with my cold Asian noodle salad — a really good combination, and in fact I use the same marinade for both the meat and the salad, so it doesn’t get any easier than that.
Make sure not to overcook the pork loin, or the result will be on the dry side. Pork loin is very lean, but if you keep the core temperature at 62-65°C when cooking, the result is juicy, tender and delicious.
Asian-marinated pork loin
Recipe for the most delicious Asian-marinated pork loin: full of flavour and beautifully juicy.
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Ingredients
- 1 rindless pork loin, approx. 1.2 kg
- 100 ml soy sauce
- 2 tbsp sesame seeds
- 1 tbsp finely grated ginger, approx. 2 cm piece
- 2 cloves garlic, finely grated or crushed
- 1/2-1 lime, finely grated zest and juice
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Method
- Mix the soy sauce with the garlic, ginger and the juice and finely grated zest of 1/2 lime.
- Toast the sesame seeds in a dry frying pan until they take on colour and smell fragrant, then tip them into the soy sauce. Stir well. Taste and add more lime zest and juice if needed.
- Trim the pork loin so it is nice and clean and pour half the marinade over it. Ideally, let it marinate for 1 hour or more, though it isn’t a must.
- Barbecue the pork loin directly on the grill rack, or cook it in the oven. Brush it with the rest of the marinade as it cooks, and turn it halfway through. It needs approx. 45 min. at 200°C, until it reaches a core temperature of 62-65°C. Then let it rest for 5-10 min. before carving. I cooked mine on the barbecue (with the lid closed) over medium heat, turning it a few times.
Nutrition
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Er det varmluft eller traditionel ovn
Hej Dan
Det er traditionel ovn 🙂
Dbh Dianna
Hej Diana
Jeg overvejer at lave den asiatisk marinerede svinekam, også salaten.
Men jeg vil også servere små kartofler til, hvad vil du anbefale mht sovs ??
Hej Lone
Hvor lyder det bare lækkert 🙂
Jeg synes du skal holde det i det asiatiske – så en “sovs” kunne f.eks. være min gomadressing. Den smager skønt til kartofler – og så forbliver vi i det asiatiske køkken 🙂
Warm wishes, Dianna
WOW, det er en skøn ret.
Hej Nini
Det er jeg simpelthen så glad for at høre, tak 🙂
Warm wishes, Dianna