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Glazed Pork Roll |
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Serves: 8 Print this Recipe1 pork roast 5-pound, boned and tied Marinade: 1 1-pound can apricot halves drained (reserve syrup) 1/4 cup honey 1/4 cup lemon juice fresh 1/4 cup soy sauce 1/4 cup onions minced 1 clove garlic minced 1 teaspoon ginger minced fresh or 1/2 teaspoon ground ginger 1/8 teaspoon black pepper freshly ground Sauce: 1 1-pound can apricot halves drained (reserve syrup) 1 tablespoon orange rinds grated 2 tablespoons cornstarch 1/3 cup coconut shredded, toasted Place pork roast in a large plastic bag. In blender or food processor, purée apricots with 1/3 cup reserved syrup. Combine puréed apricots, honey, lemon juice, soy sauce, onion, garlic, ginger, and pepper. Pour over pork and marinate 4 to 5 hours or overnight. Remove pork from marinade and place on barbecue spit; reserve marinade. Place spit over medium coals and cook for 2 to 2 1/2 hours with hood down. Brush meat frequently with reserved marinade. Meat should test 185° F on meat thermometer when done. In blender or food processor, purée apricots, 1/3 cup reserved syrup, and orange rind. Blend 1/3 cup remaining marinade into cornstarch and add to apricot mixture in small saucepan. Cook over low heat, stirring constantly until thickened. To serve, remove pork from spit and place on heated platter; sprinkle with toasted coconut. Serve with some sauce spooned over slices of pork. Serve remainder of sauce separately. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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