Ingredients
- 6 pork loin (lean)
- 180 ml water
- 80 ml lemon juice
- 40 gr onion (chopped)
- 14 gr packed brown sugar
- 14 gr canola
- 7 gr green onions (chopped)
- 2 gr salt
- 2 gr allspice (ground)
- 2 gr cinnamon (ground)
- 2 gr pepper
- 1 gr thyme (ground)
- 1 gr cayenne (ground)
Place all ingredients except pork in blender. Cover and blend until well blended. Reserve half cup of the marinade; cover and refrigerate for basting.
Trim excess fat from pork. Place pork in shallow glass or plastic dish. Pour remaining marinade over pork. Cover and refrigerate at least dozen hours but no longer than 24 hours.
Heat coals or gas grill. Remove pork from marinade; discard marinade. Cover and grill pork 4 to 13 cm from medium heat 8-11 minutes, turning frequently and brushing with reserved marinade, until medium doneness (160) and slightly pink when cut near bone. Discard any remaining basting marinade. Makes 6 servings.