Author: Canadian Living

Not your traditional Sunday Roast!

  • Portion size 6 servings
  • Credits : georgeyan119


  • 1 3 1/2 lb boneless pork loin
  • 1 cup hoisin sauce
  • 2 cloves of garlic
  • 1 teaspoon minced fresh ginger
  • 2 green onions
  • 1 teaspoon fresh ground black pepper
  • 1 bunch cilantro


1. Prepare pork by removing most (not all) of the visible fat. Butterfly the pork loin so that it lays flat. This will reduce cooking time and increase surface area for crisping. 2. Combine other ingredients (save a bit of the cilantro for garnish)in a bowl to make marinade. 3. Brush marinade liberally on both sides of butterflied pork loin. 4. Marinade for at least 3 hours or overnight if possible in fridge. 5. To cook, preheat oven to 400F and cook pork for 20 mins. or so to brown and caramelize the top. Watch so that sugar from the hoisin sauce does not burn! Reduce heat to 325F and cook for another 50 - 60 mins. until juices run clear. 6. Can be BBQed is you are serving in the summer. 7. Remove roast and let rest 15 mins. before carving into slice. 8. Garnish with extra cilantro. 9. Serve with steamed white rice and a Chinese green such as bok choy or gai lan.
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Hoisin Glazed Pork Loin with Ginger and Garlic