SANDRA’S GRILLED ASIAN PORK SIRLOIN TIP ROAST

Written By admind Monday, May 16, 2011 Add Comment Edit

We BBQ'd two of these pork sirloin tip roasts,
and they turned out perfectly
moist and flavorful...

Servings: ( 8 to 10)
Prep: 10 Mins. |
Marinate: 3 Hrs. |
Grill: 1 Hr.-15 Mins.
--(until internal temp. reaches160 degrees)

Posted by Sandra

INGREDIENTS:

2 pork sirloin tip roasts, about 2.5 lbs. ea. (4 to a package at Costco)

***Marinade:

2 tablespoons ketchup
2 tablespoons hoisin sauce (found in the Asian aisle of the market; an Asian BBQ type sauce)
1 tablespoon rice wine 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)
1-1/2 teaspoons organic curry powder

METHOD:

In a non-reactive 13”x9”x2” 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 the in-direct grilling will be on the other side with no charcoal).

Remove roasts from marinade; wiping off most it, then toss marinade. Grill the marinated roasts over indirect heat (no coals) at 350 degrees, with the lid on, until the center is barely pink and registers 160 degrees internally, 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!

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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.