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Roast Chinese Pork - Dr. Lee Su Jan

3 1/2 pounds pork loin roast


Marinade:
4 tablespoons soy sauce
1 tablespoon sherry or plum wine
1 tablespoon cornstarch
1/8 teaspoon black pepper
2 cloves garlic -- minced


Mix the marinade ingredients in a glass bowl.


Place the meat into a 1 gallon Ziploc bag and add the marinade. Mix well so all the meat is covered.


Marinate meat in refrigerator for at least 2 hours, better for overnight. While the meat is marinating, give it a massage once every hour and if doing overnight, once before you go to bed and several times the next day.


Prepare the grill and move the gray coals to one side of the fire rack. The grill must have a cover.


Place meat on clean grill rack on the side opposite the coals (indirect heat). Cover grill and adjust temperature for 275-300F. It should take about 35 minutes per pound to grill bake a 3 1/2 pork loin, but keep a close eye on the internal temperature as overcooking will dry out the meat.


Grill-bake the meat until internal temperature is 155F or higher. Above 160F meat will begin to dry out.


Allow meat to sit for 5 minutes and slice and serve.


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