Luau Pork Roast


1 3- to 5-pound pork center loin roast
4 or 5 clv garlic, halved
1/2 cup dry white wine
1/2 cup soy sauce
1/2 cup finely chopped onion
1/4 cup vinegar or lemon juice
2 tablespoons brown sugar
1 tablespoon dry mustard
1 tablespoon grated gingerroot OR
1 teaspoon ground ginger
1/4 cup water


Have butcher loosed back bone of meet. Stud meat with garlic halves by inserting tip of knife into meat at even intervals and pushing garlic into meat as you withdraw knife.
For marinade, in a bowl, combine white wine, soy sauce, onion, vinegar or lemon juice, brown sugar, dry mustard and gingerroot. Place meat in a plastic bag set in a baking dish. Pour marinade over meat; close bag. Marinate in refrigerate 10 hours or overnight; turn often.
Remove roast, reserving marinade. Pat excess moisture from roast with paper toweling.
Arrange hot coals around edge of grill.* Place roast, rib side down, on heavy-duty foil drip pan on grill. Insert meat thermometer, Close hood; grill over slow coals for 2 1/2 to 3 hours or until thermometer registers 170 degrees. Brush frequently with marinade the last 30 minutes. Reserve 1/2 cup of the marinade. Combine with the water. Bring to boiling; reduced heat. Keep warm. Transfer roast to a heated serving platter. Remove garlic from meat. Serve with Luau Sweet Potatoes,, hot cooked rice, and pass the hea
Serves 6 to 8.
*Note: for the oven method, place roast, rib side down, in shallow roasting pan. Insert meat thermometer. Roast, uncovered, in a 325-degree oven for 2 1/2 to 3 hours or until thermometer registers 170 degrees; brush frequently with marinade the lat 30 minutes.
Serve as above.




6.0 servings


Tuesday, March 23, 2010 - 3:15am



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