{"id":2651,"date":"1999-12-04T13:04:19","date_gmt":"1999-12-04T13:04:19","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/marinated-pork-loin\/"},"modified":"1999-12-04T13:04:19","modified_gmt":"1999-12-04T13:04:19","slug":"marinated-pork-loin","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/marinated-pork-loin\/","title":{"rendered":"Marinated Pork Loin"},"content":{"rendered":"<div class=\"asset-body\">\n<p>Boneless center-cut pork loin, about 3 lbs.<br \/>\n6 cloves garlic<br \/>\n2 c. tawny port<br \/>\n1\/2 c. dark brown sugar<br \/>\n1\/2 c. soy sauce<br \/>\n2 Tbs. dry mustard<br \/>\n1 tsp. hot chili oil or pinch cayenne pepper<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>With a sharp knife or skewer, poke holes all over roast at 2&#8243; intervals. Place in glass or plastic container. Crush garlic &amp; combine with rest of ingredients. Pour over pork &amp; allow to marinate 1-2 days, refrigerated, turning occasionally. To oven cook: Preheat oven to 425. Drain pork &amp; reserve marinade. Put in small roasting pan &amp; roast at 425 for 20 minutes, turning several times to brown all sides. Reduce temperature to 375 &amp; roast 30 minutes longer until done. Make a sauce by placing reserved marinade in heavy saucepan &amp; simmering until reduced to about 3\/4 c. Strain &amp; cool. To grill: Build an indirect fire in grill with dome cover. Pile coals about 4 deep around edges by not directly under where meat will be placed. Put meat on, cover grill &amp; cook until thickest part of roast registers 160-170 degrees, about 45 minutes to 1 hour. Makes 8 servings.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Boneless center-cut pork loin, about 3 lbs. 6 cloves garlic 2 c. tawny port 1\/2 c. dark brown sugar 1\/2 c. soy sauce 2 Tbs. dry mustard 1 tsp. hot chili oil or pinch cayenne pepper<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[],"class_list":["post-2651","post","type-post","status-publish","format-standard","hentry","category-pork"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2651","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2651"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2651\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2651"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2651"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}