Moroccan Pork Loin Roast
Great Tastes 2011/2012
- 3 lb (1.5 kg) boneless pork loin roast
- 1/3 cup (75 mL) canola oil
- Juice of 1 lemon
- 1 small onion, minced
- 1 tsp EACH ground cinnamon, cumin, brown sugar and salt
- 1/2 tsp (2 mL) EACH ground ginger, black pepper and red pepper flakes
Pierce pork roast all over with a fork or meat tenderizing tool and place in a resealable plastic bag. Combine remaining ingredients; pour over roast. Seal bag and marinate in refrigerator 8-24 hours. Remove roast from marinade; discard marinade. Preheat barbecue on high; reduce heat to medium. Place pork on a small rimmed bakingtray. Grill over indirect heat (“off” heat side) until meat thermometer reaches 155°F/68°C, about 1-1 1/4 hours. When roast is done, remove from grill; cover loosely with foil and let rest 10minutes before carving into thin slices. Note: internal temperature of the pork will rise 5-10 degrees while resting.
Courtesy of Manitoba Pork Council
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- Cooking Time
- 75 mins
- Prep Time
- 10 mins
- Yields
- 10