Fiery Asian Pork Roast
1/2 cup freshly squeezed orange juice
2 tablespoons frozen orange juice concentrate
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon Chinese five-spice powder
1 teaspoon Asian chili paste
2 drops hot chili oil (2 to 3)
2 kg boneless pork loin roast (4 lb) trimmed
Vegetable oil cooking spray
Combine the orange juice, juice concentrate, honey, soy sauce, olive
oil, garlic, ginger, five-spice powder, chile paste, and chile oil
in a bowl, stirring well.
Put the roast in a shallow glass or dish, and pour the marinade over
it. Turn to coat. Cover and refrigerate for at least 2 hours and as
long as 24 hours.
Prepare a charcoal or gas grill, indirect cooking. Lightly spray the
grill rack with cooking spray.
Lift the roast from the marinade, reserving the marinade and
brushing it on the roast 2 or 3 times during the first 30 minutes of
cooking. Grill over indirect heat with the grill covered for about 1
hour and 10 minutes, or until a meat thermometer inserted in the
center of the roast registers 150 to 155 degrees. Remove the roast
from the grill and let it rest for about 10 minutes before slicing.