Search for anything:

Ginger-Grilled Pork Loin With Barbecued Pear Halves

bbq, pork

3 tablespoons finely chopped fresh thyme; or
1 tablespoon crumbled dried thyme
1 tablespoon dry mustard
2-1/2 pounds pork centre loin boneless roast
1/2 cup green ginger wine
1/2 cup soy sauce
1/2 cup vegetable oil
3 cloves garlic; crushed
----Barbecued Pear Halves-----
4 firm ripe pears
olive oil
freshly ground pepper
----Garnish-----
watercress

In small bowl or mortar, stir together thyme and mustard crushing with tip of spoon or pestle to form paste. Rub paste all over pork; place in plastic bag set in shallow baking dish. In measuring cup or mall bowl stir together wine, soy sauce, oil and garlic; pour over pork. Seal bag and turn meat to coat well; refrigerate overnight, fuming occasionally. Remove from refrigerator 1 hour before grilling. Remove pork from marinade, re serving marinade; pat dry with paper towel. Sear pork on greased grill 4 inches from medium hot coals or on high setting, turning often, for 15 minutes. Raise grill 2 inches or reduce setting to medium. With lid down, grill pork, turning often and basting occasionally with reserved marinade, for about 2 hours longer or until thermometer inserted in thickest part of roast registers 170°F and juices are no longer pink. (If barbecue has no lid make a foil tent.) Transfer roast to carving board and cover loosely with foil; let stand for 10 minutes. Slice thinly and arrange on warmed platter. Garnish with watercress and Barbecued Pear Halves. Barbecued Pear Halves: Halve pears lengthwise; remove cores. Brush all over with oil. Cook, cut side down, on greased grill 6 inches from medium-hot coals or on medium setting for 4 to 6 minutes or until pears are tender but not mushy. Place, cut side up, on heated platter; sprinkle with pepper to taste. Serve hot.

Contributor: Canadian Living - September, 1986

Yield: about 8 serving

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU