Wednesday, March 13, 2013

Pork Roast with Herb BBQ Marinade

3-4 lb. boneless end sirloin pork roast
5 cloves garlic, minced
1 medium onion, minced
8 fresh basil leaves, chopped
leaves from 6 large springs fresh parsley, chopped
¾ tsp. ground ginger
4 tbl. soy sauce
3 tbl. canola oil

·         Put all ingredients except pork roast in food processor and blend until a smooth marinade
·         Place pork roast in a large plastic baggie and pour marinade over the roast
·         Seal baggie and refrigerate at least 2-3 hours, turning often to coat well

·         Prepare the smoker grill and heat to a low heat (approx. 225°)
·         Place the roast directly on the smoker rack and cook over low heat about 1 ½ hours, turning occasionally and basting with the leftover marinade
·         Heat oven to 300°
·         Transfer roast to a baking pan, and pour any remaining marinade over it
·         Bake approx. 30-40 minutes until fully cooked.

Chef’s note:  Tom and Kay love to go "junk-storing".  This recipe was originally out of the Neiman Marcus cookbook “No Jacket Required”.  We found the cookbook in a junk store on vacation several years ago, somewhere in North Georgia, while Kay was trying to find a replacement pair of cheap reading glasses (she broke hers).  Kay found her glasses while Tom found this cookbook.  He got the better end of the deal.  The original recipe was for pork chops, but this marinade is great on chops, roasts, chicken, ribs . . . pretty much anything.  We were amazed at how much it tasted like BBQ sauce.  Try it on your favorite meat on the grill. 

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