Here's a couple of my Pork loin recipes...
Korean BBQ Marinade
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons Mirin rice wine, or sake (optional)
1 1/2 tablespoons sambal oelek or Thai chile paste
1 teaspoon minced peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
3 garlic cloves, minced
Just mix and marinade in a plastic baggie overnight....
And another of mine...
Peaches and Cream Pork Loin
Since this was a "throw together" the measurements are non existant, but here it goes.
Take one Pork Loin, trim off any excess fat and stab it all over with a fork.
Marinade it over night in the following;
(I do my marinating in 1 gallon ziplock bags)
Approximately 2 cups any Tropical Blend 100% Fruit Juice (We happened to have had Juicy Juice Look for one that has peach in the mix).
3/4 Cup Soy Sauce
2 Table Spoons Crushed Garlic.
Remove meat from Marinade and carefully make repeated slices into it to turn it into a flat sheet of meat (Or if you are less skilled with a knife just cut a slit down the length of the loin to make a tunnel)
Looking down at the "meat sheet" cover the pork (Leaving approximately 3/4 inch on the top and bottom free)of it with crumbled Feta Cheese (French Feta Would be the best, but regular greek style works fine.)
Peel and slice into wedges 3 fresh ripe peaches, and lay the peeche slices on top of the feta.
Carefully roll the pork loin back into a cylinder and tie somewhat tightly with kitchen string.
Season the outside of the meat with whatever seasoning salt/herb blend you prefer.
Make a tinfoil boat (or use a baking pan) slighty larger than the length/width of your loin.
Place on the top rack of a BBQ Grill on medium heat with soaked hickory chips. CLose the lid and grill/roast approximately 50 minutes carefully turning the loin over halfway through the cooking process.
Do not overcook the pork til it is dry...the 45-50 minute range (on a gas grill) leaves the meat moist and tender.
Carefully cut away the string and slice. Each slice will have a wedge of feta/roasted peach in it.