Today’s recipe is an easy pork roast that takes almost no effort to prep and only about an hour to cook. You do need to marinade for a little while, but that can be done before you leave for work, or even right when you get home if you don’t mind eating just a little later than normal.
- One boneless pork loin roast, about 3-1/2 lbs
- 1/2 cup coconut aminos (available at Whole Foods)
- 2 large cloves garlic, peeled and pressed
- zest of one orange
- juice of one half orange (about 1/4 cup)
- 1-1/2 tbsp fresh ginger root, grated
- 1 tbsp sesame oil
- 2 tbsp raw local honey
- 2 tbsp sesame seeds
Combine the coconut aminos, garlic, orange zest and juice, ginger, and sesame oil in a small prep bowl. Whisk to combine well, then place in a gallon freezer bag with the pork loin. Squeeze out as much of the air as possible and place it in the refrigerator for between 2 and 8 hours. If you are rushed for time, about an hour marinading on the counter will work as well.
Preheat the grill or the oven to medium high indirect heat (400 degrees). Remove the pork loin from the marinade and discard. Mix the honey and sesame seeds together and spread over the top of the roast. Insert a meat thermometer into the end of the roast so it is reading the middle.
If you are cooking in the oven, place the roast in a shallow baking dish and place in the oven. If you are using the grill, place it directly on the grate. Cook for about an hour, until the thermometer reads 145 degrees at the center (start checking after about 40 minutes). You can also roast some summer squash at the same time.
Let the roast rest for about 5 minutes after removing from the heat. This will let the juices settle and reabsorb into the meat. Slice across into quarter-inch slices, and serve warm.