Just thought I would share what we are having tonight for dinner. Have not make up my mind yet on what to have with it.

FIERY ASIAN-STYLE PORK LOIN ROAST
Serves 6 to 8 1/2 cup freshly squeezed orange juice
2 tablespoons frozen orange juice concentrate
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon Chinese five-spice powder
1 teaspoon Asian chile paste
2 to 3 drops hot chile oil
1 four- to four-and-a-half-pound boneless pork loin roast, trimmed
Vegetable oil cooking spray

1. Combine the orange juice, juice concentrate, honey, soy sauce, olive oil, garlic,
ginger, five-spice powder, chile paste, and chile oil in a bowl, stirring well.

2. Put the roast in a shallow glass or ceramic dish, and pour the marinade over it.
Turn to coat. Cover and refrigerate for at least 2 hours and as long as 24 hours.

3. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly
spray the grill rack with vegetable oil cooking spray. The coals should be moderately
hot.

4. Lift the roast from the marinade, reserving the marinade and brushing it on the
roast 2 or 3 times during the first 30 minutes of cooking. Grill over indirect heat with
the grill covered for about 1 hour and 10 minutes, or until a meat thermometer
inserted in the center of the roast registers 150 to 155 degrees. Remove the roast
from the grill and let it rest for about 10 minutes before slicing.

By: Evan Lobel (Lobel's Prime Meats, NY City)

Notes: I also add fresh lime juice to give it more tang and up the amount of garlic, since we love garlic.
Enjoy!