Apr 21 2015
Last week we pulled out the barbecue, cleaned it inside and out and fired it up for the first time this season. And what’s the first thing we cooked on it? Pork roast, naturally. During the coming summer months, don’t deprive yourself of roasts just because you don’t want to heat up your house by turning the oven on. And don’t think you always have to make slow cooker roasts either. Using indirect heat on the barbecue, you can get some of the most succulent, juiciest roasts that also have that smoky flavour that can make them some of the best roasts you’ve ever had. That’s certainly what I found out when making this BBQ Asian Pork Roast.
1 boneless pork loin roast, about 4 pounds $8.35
Zest and juice of 4 mandarin oranges $0.99
2 tablespoons brown sugar $0.02
1 tablespoon soy sauce $0.05
1 tablespoon olive oil $0.03
3 cloves garlic, minced $0.03
1 tablespoon fresh ginger, minced $0.15
1 tablespoon Chinese five spice powder $0.37
1 teaspoon chile paste $0.10
1 teaspoon sesame oil $0.10
Total cost $10.19
Cost per serving $1.69
1.) In a bowl combine the mandarin zest and juice, brown sugar, soy sauce, olive oil, garlic, ginger, Chinese five spice powder, chile paste, and sesame oil.
2.) Place the pork roast in a glass casserole dish and pour the marinade over top. Turn to coat, then cover and refrigerate for 2 – 24 hours.
3.) Turn both sides of a gas grill to low heat, grease the rack with olive oil, and close the lid to let the grill preheat. When ready, turn off one side of the burner. On this side, place the pork roast. Brush with the reserved marinade and continue to brush and baste every 10 minutes for the first 30 minutes of cooking time.
4.) Continue cooking the pork roast for another hour and 10 minutes, until the roast is about 145 degrees in the centre for a medium roast. If you like a hotter temperature, cook the roast until desired doneness.
5.) When finished cooking, remove the roast from the grill, cover and let rest for 10 minutes before slicing.
6.) Serve and enjoy!