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)

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.


sandra said...

My husband and I had quite the feast last night, and these Asian Pork Sirloin Tip Roasts turned out perfectly. We both had the same idea for an appetizer with cold BBQ'd pork dipped in hot mustard sauce then sesame seeds as as a follow up snack ;)

Unknown said...

I'm making this tonight for dinner! I've made it before and it is wonderful! My husband loves the leftovers to use for sandwiches for lunches!

sandra said...

Thanks for sharing, and what a wonderful dinner it will be! We too make this often, and the leftovers are so very versatile as you say; barbecued pulled pork sliders are a great option topped with coleslaw too ;)

SteveH said...

Great recipe with great flavors!! I slightly modified the cooking process by doing a high temp sear, about 700 degrees, for 5 minutes on each side. I then re-basted with the marinade and proceeded to cook at about 325 degrees for about 35-45 minutes per side. It made a delicious glaze over the roast. I also like the leftovers as pulled pork sliders. Great tastes!

sandra said...

Wow, sounds spectacular SteveH - I'll have to give it a whirl! I appreciate the time you spent on providing us your version, it sounds delicious...a must-try for sure ;)


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