Teriyaki Glazed Pork Loin
I been off-line for quite a while, and I’ll be getting back rather slowly with a few recipes when I can. This came about as an idea I had for chops and they came out so good I thought I’d try it on a pork loin.
This isn’t a quick recipe, it does take a few days to prepare but the results are well worth it.
First step is to brine the loin. Brining in a salt solution gets more water into the meat which then helps leave more moisture in the meat as it cooks, resulting in a moister finished product.
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
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.
Over the last few years we have had a friend who is slowly building her own pineapple plantation. She sent one home to me so I had to think what to do. Upside down cake was first choice but I really don’t need all those extra calories so I thought of a way to incorporate it into a main course. “Hawaiian Pork Loin” was my answer a little marinade to a brined pork loin and cooked on the grill.
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
You can do this in a bowl, but I find with smaller cuts of meat a gallon zip lock plastic bag works quite well. 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 you’re doing chops, don’t marinate more than 24-36 hours. Turn the bag a couple of times a day to ensure 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.
Years ago I worked in a restaurant that had a Teriyaki steak as one of the specialties and they finished it with a thick glaze that every one loved. This is a simple version that works well with all kinds of meat.
Made in small quantities it’s a rough 2 to 1 ratio of brown sugar to soy sauce.
- 1/4 cup soy sauce
- 1/2 cup dark brown sugar
Put into a small sauce pan and under medium heat warm until the sugar is completely dissolved. , then take off heat and allow to cool slightly until you have a thick syrupy glaze. Brush generously over the meat or what ever you are glazing.
Here are a few items that may help make this recipe:
Dyna-Glo Black & Stainless Premium Grills, 2 Burner, Liquid Propane Gas
Ironwood Gourmet Acacia Wood Large End Grain Prep Station
Zwilling J.A. Henckels Zwilling Four Star 2-Piece Carving Set
Aloha, I don’t care what you call it, just keep it coming, a real 5 paw effort and about time! I was beginning to think I was out of a job!