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Prep Time: 4 Minutes Cook Time: 1 Minutes |
Ready In: 5 Minutes Servings: 10 |
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Prep time does not include marinating time (4-24hrs) Eating Well Magazine - May/June 2009 Ingredients:
2 cups green onions, sliced |
3 garlic cloves, peeled & smashed |
1 habanero pepper, quartered & seeded |
1/3 cup cider vinegar |
1/4 cup brown sugar, packed |
2 tablespoons canola oil |
2 teaspoons allspice |
2 teaspoons coriander |
2 teaspoons thyme |
1 1/2 teaspoons salt |
1 teaspoon cinnamon |
1 teaspoon pepper |
1 (3 lb) pork loin, trimmed |
Directions:
1. Puree all ingredients (except pork loin) in a food processor. Pour the mixture into a large, resealable plastic bag. Add pork turning to coat. Refrigerate for at least 4 hours, up to 24 hours.
2. About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to 500°F
3. Once heated, turn off one burner (leaving 1-2 lit). Remove the pork and place on the unlit side of the grill. Close the grill and roast undisturbed for 45 minutes.
4. Flip the pork loin, close the lid and cook until an instant-read thermometer registers 145F, 20-30 minutes more. Transfer to a clean cutting board and let stand for 10 minutes before slicing.
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