Ingredients

1     boneless pork loin roast, about 3 pounds (1.5 kg)
2/3    cup (150 mL) soy sauce
3     garlic cloves, crushed
1     teaspoon (5 mL) ground ginger
1/4    cup (50 mL) firmly packed brown sugar
1/3    cup (75 mL) liquid honey
1 1/2     tablespoons (22 mL) sesame oil
Vegetable cooking spray

Directions

Remove excess fat from pork. Make a lengthwise cut down centre of loin, stopping about 1/2 inch (1 cm) short of cutting all the way through. Spread loin open in butterfly fashion, and place in a shallow dish or a large plastic bag with a zipper fastener.

In a small bowl or measuring cup, combine soy sauce, garlic and ginger; pour over pork, and cover
or seal. Refrigerate for at least three hours, turning occasionally. Remove pork from marinade and set aside. Discard marinade.

When ready to barbecue, combine brown sugar, honey and sesame oil in a small saucepan. Cook over low heat, stirring constantly until sugar dissolves. Keep warm.

Coat barbecue grill with cooking spray, and turn up the heat to about 350°F to 400°F (180°C to 200°C). Place pork on rack, brush with honey mixture, and cook for 20 minutes. Turn to other side and, brushing frequently with glaze, cook about 15 minutes more, or until a meat thermometer reaches 160°F (70°C). Makes 10 to 12 servings.