Southeast Asian Pork Loin

I'm not a huge fan of the pork loin so I made this with pork chops ( cut about an 1" thick). I know the loin and the chop doesn't taste that different. The loin is so big though and chops are perfect for a single gal.

This dish was super flavorful and super easy. I think the marinade would go well with chicken too.

Photo courtesy of Epicurious

Southeast Asian Pork Loin
Makes 6 servings

• 1/3 c rice vinegar
• 1/4 c ketchup
• 2 T vegetable oil
• 2 T lime juice
• 2 T light brown sugar
• 2 T fish sauce
• 1 T soy sauce
• 1 T chili garlic sauce (you can find this in the Asian food aisle usually)
• 1 T minced fresh ginger
• 1 1/2 lb boneless pork loin (roast), trimmed

Preheat the grill to medium-high heat.

Whisk together all the ingredients except the pork. Place pork and marinade in a ZipLoc for about an hour.

Grill pork, covered, over direct heat, for 20 minutes, rotating every 5 minutes.  Before rotating, dip pork back into the marinade in a bowl; discard any remaining marinade after grilling.

[JW: I didn't really do this part since I was using pork chops. But hindsight being what it is, this would have been good to do and would have flavored them a lot more.

Continue to grill pork until an instant read thermometer registers 150 degrees. Remove pork from grill, tend with foil, and let pork rest at least 5 minutes before serving.