Pepper-Crusted Pork Loin with Sweet Heat Sauce

Serves people


  1. If cooking outside, build a fire with some wood chips or other smoking fuel in the pit. If cooking indoors, preheat the broiler and pan with the pan six inches from the heat.
  2. If using the rib loin, cut it from end to end into two pieces of the same size. Pour the soy sauce over the loins and coat them all over. Sprinkle on a bit of salt and pepper. The pepper should create a distinct crust.
  3. Place the loins right over the fire in the grill and cook, turning every few minutes, until cooked to an internal temperature of 160 degrees. This may leave a blush of pink in the center, but that is well past the safety point for pork.
  4. Slice the pork loins about a half-inch thick. If using tenderloin, slice it on the bias.
  5. Combine all the sauce ingredients in a saucepan and heat through. Reduce the sauce a little if you think it's too thin.

Ingredient List