This actually makes enough for 3 generous servings but we like the leftovers in sandwiches the next day – or in a salad, I marinated the pork for about 4 hours.
Prep Time:5 minutes
Cook Time:45 minutes
Total Time:50 minutes
Yield:3 servings 1x
24oz (750gr) pork loin roast, boneless
1/4 cup (2oz, 60ml) red wine
1/4 cup (2oz, 60ml) ketchup
1/4 cup (2oz, 60ml) soy sauce
1/4 cup (2oz, 60ml) cider vinegar
1 tsp smoked papriks
1 tsp dry mustard
1 tsp granulated garlic
1 tsp dried onion flakes
1 tbs paprika
Mix all ingredients except pork. Put into a food storage bag or small, deep bowl.
Add pork and turn to coat well.
Refrigerate for several hours turning once or twice during the day if you think of it.
When ready to cook, remove pork and cook on barbecue grill on indirect medium heat for 35 – 45 minutes, turning to brown all sides.
Cook until 145F (62C) or until only pale pink in center.
Remove and let rest 5 – 10 minutes.
The marinade can be reserved, heated and simmered for 5 minutes to make a sauce for the pork, As it is rather salty from the soy sauce I would add 8oz (240ml) of tomato sauce to it for a barbecue sauce.