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Add a photoThis isn't a quick recipe, it does take a few days to prepare but the results are well worth it.
Ingredientes
- Brine Solution
- A good rule of thumb is 1/4 cup of salt to a quart of water. I like to add a little flavoring to the mixture.
- not quite 1/4 cup table salt
- 2 tbsp garlic salt
- 2 Tbsp lawry's seasoning salt
- 1 qt. water
- Pork Loin "Hawaiian Marinade"
- You could call it oriental marinade but since I'm serving the loin with grilled pineapple I'll just call it Hawaiian.
- 1/2 cup soy sauce
- 2 Tbsp minced onion
- 2 tsp powdered ginger
- 2 Tbsp L&P Worcestershire sauce
- Teriyaki Glaze
- 1/4 cup soy sauce
- 1/2 cup dark brown sugar
Direcciones
- Put the salts in a bowl large enough to cover the loin with water add the water whisk briskly until all salts are dissolved add the loin and refrigerate for 24 hours. This brine works quite well with chops also.
- For the marinade
- Put the ingredients and the meat into the bag, seal, put onto a plate ( just in case bag leaks) and refrigerate for 24 to 72 hours. If your doing chops, don't marinate more than 24-36 hours. Turn the bag a couple of times a day to insure that both sides get an even marinating.
- When you are ready to cook take the meat out of the bag and scrape off the little bits of onion as they will tend to burn and leave a bitter taste.
- To cook I used our BBQ grill. I set the heat on high to bring it up to temp and then turn one side off. On medium high heat I sear the top or slightly fatty side for about 15 minutes, then place the meat on the other side of the grill and cooked under indirect heat for about 45 minutes, you can of course cook it in the oven ,it comes out just fine that way.
- About 8- 10 minutes before the loin is done put the fresh pineapple slices (cut very thick) on the grill turn after 4-5 minutes and lightly baste the loin and the slices of pineapple with a Teriyaki glaze. Once cooked remove from the grill and let it rest for about 5-10 minutes before slicing. Just before you slice baste again with the glaze and let it set up, then slice.
- Serve with extra glaze on the side.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1396g | |
| Calories 918 | |
| Calories from Fat 184 | 20% |
| Total Fat 20.43g | 26% |
| Saturated Fat 7.01g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 11323mg | 472% |
| Potassium 2344mg | 67% |
| Total Carbs 157.73g | 42% |
| Dietary Fiber 12.2g | 41% |
| Sugars 125.56g | 84% |
| Protein 31.54g | 50% |
