Roast Pork Loin using Siracha or Chili paste

[jeb321]

Pls advise recipe that might use either or suggest dry rub or paste for pork loin. Thanks

[AreBe]

We found this recipe in First magazine years ago and have made it many times. Paraphrasing the instructions: Cut slits into the pork and stuff the garlic & zest into the slits. Roast about a half hour. Combine the remaining ingredients, baste, and cook to desired temperature. (I use at least 3 cloves when I set up the roast.)

2 tsp grated lemon zest
1 garlic clove, minced
1 pork loin (about 3 pounds.), trimmed of all visible fat
1 Tbsp hoisin sauce
1 Tbsp Chinese plum sauce
1-2 tsp chili paste (to taste)
1/4 tsp salt
1/8 tsp freshly ground black pepper

[jeb321]

Thanks so much.

[jeb321]

forgot to ask - what could be a substitute for plum sauce. I have
the rest

[AreBe]

You could just leave it out, or substitute some Grape Jelly or whatever jelly or jam you have on hand.

[fourunder]

If you are going for an Asian taste, then I would suggest combining with Hoisin or Teriyaki.....Sweet & Spicy is more appealing and ultimately, the roast will look more appealing with the caramelized result from the addition of the sauces.

[jeb321]

Thanks for your reply. How much Hoisin would you use. Also I have a Siricha(sp) - have you ever used that?