Lime Glazed Pork Roast

I am marinating a half a boneless pork loin in a lime huice marinade that consists of the zest and juice of three large limes, a grated, thumb-sized chunk of ginger root, 1/2 cup of honey and a half cup of sugar or whatever is necessary to tame the tartness of the lime. Its all in a large zip-lock in the fridge awaiting my din-din tonight after being grilled over a charcoal fire and applewood. I remove the loin from the marinade and add a cup of white corn syrup to the remaining juice along with a shot of hot chili powder to use as a bbq glaze while it cooks. I’ve tried varying amounts of garlic in the marinade over the years but prefer this one without garlic. A few cilantro leaves can be minced into the juice kept for grilling baste.

Sweet corn and spuds right out of the garden…..I may have to have a soda instead of my milk with this tonight.

that sounds awesome. I use a simular marinade with fine chopped serrano chili’s and some oil, goes well with thin sliced rib eye steak for the steak sandwiches.

I have a pork loin the freeze that I need to experiment with. That sounds very good, anyone else have any?

My last was assorted spices for a dry rub, add beer, onion, jalepenos and left simmer in the slow cooker.

Have you done this before cuz it sounds amazing? I know you have to be careful when marinating with citrus or it can actually begin to “cook” your meat so marinating time is kept much shorter when using much citrus.
Let us know how it turns out

Pork will stand up to a citrus bath easily. Fish won’t, especially white fish like crappies and waldo. But yes, this has been done on several occasions in this household. Love the outcome.

I forgot to mention that the ginger will add some heat to this. For those who like to boot the heat up, some coarsely chopped or sliced hot peppers can be added during the time in the fridge, but it makes making a bbq glaze pretty warm.

Duck won’t hold up to citrus either… I had some duck marinated in lime juice(and other stuff) and it was ruined. Interesting that pork will hold up… do you know what properties keep it from reacting to the acid of the citrus?

I’m not a chemist, but I can tell you that it was out of sight good for dinner tonight. I’m looking forward to tomorrow’s sandwiches made from this.

Quote, “I remove the loin from the marinade and add a cup of white corn syrup to the remaining juice along with a shot of hot chili powder to use as a bbq glaze while it cooks.”

Are you boiling this before reintroducing it to the meat as bbq swause?

Dennyo….

I do reduce this after adding the corn syrup by about half. Careful not to bring it to a hard boil, just a nice simmer. Its ready when its still pourable but doesn’t just slide off a spoon.

Quote:

---

I’m not a chemist, but I can tell you that it was out of sight good for dinner tonight.

---

I am a chemist…and it sounds yummy.

I just finished grinding 5 quarts of pickle relish fixins. Goot do a salt bath, then a short vinegar bath, strain well and chill over night.While its chilling I’ll make my sweet brine and let it set with the spices in it overnight, then tomorrow the canning gets done.

I think all of this constitutes – “living the good life.” Sounds amazing!

Joel

lol

I had one small corner left and ate it for dinner tonight. Just as good as the day it was made.