|A perfect roast delicious as is,|
including wonderful for pulled pork burgers
or sliced and dipped in hot mustard as an appetizer...
Prep: 10 Mins.
Marinate: 3 Hrs.
Grill: Appx. 1 Hr.-15 Mins.
--(Or, until internal temp. reaches 160 degrees)
Servings: (6 to 8)
2 pork sirloin tip roasts, about 2.5 lbs. ea. (4 to a package at Costco)
***Marinade:2 tablespoons hoisin sauce (found in the Asian aisle of the market; an Asian BBQ-type sauce)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon hot chili garlic sauce (found in the Asian aisle of the market)
1 inch fresh ginger root, grated
2 teaspoons fresh orange zest
1/2 tablespoon low-sodium tamari (soy sauce)
2 tablespoons ketchup
1-1/2 teaspoons organic curry powder
In a non-reactive 13x9x2” glass-baking dish, whisk all the marinade ingredients. Add the roasts to the baking dish, and turn and rub to evenly coat. Cover, and refrigerate for 2.5 hours, and remove from refrigerator to counter to come to room temperature for 30 more minutes, while preparing charcoal in grill (ample amount of charcoal placed on one ½ side, as in-direct grilling will be on other side with no charcoal).
Remove roasts from marinade; wiping off most of it, then toss marinade. Grill marinated roasts over in-direct heat (no coals side of grate) at 350 degrees, with grilling lid on, until center is barely pink and registers 160 degrees internally (as roast temperature will continue to rise while resting), about 35 to 40 minutes per side. Remove sirloin tip roasts from grill, and let rest for 5 minutes under a tent of foil for juices to redistribute, then carve into 1/8” thick slices against the grain. – Enjoy!
Tip: Non-reactive bakeware is not metal or plastic, and instead it typically consists of glass, glazed ceramic, or stainless steel so as not to react with acidic ingredients found in most marinades.