This has to be the BEST tasting low-fat dish we've ever served...

1 pork loin, fat trimmed

½ cup soy sauce

½ cup dry sherry or sake

2 garlic cloves, minced

1 Tbsp. dry mustard

1 tsp. ginger

1 tsp. thyme, crushed

Placed the loin in a zipper-lock bag and set in a deep bowl to steady the loin.  Mix the remaining ingredients and add to the loin and refrigerate overnight.

One hour before cooking, remove the loin from the marinade and set at room or outdoor temperature.

Put the marinade in a non-reactive pan and carefully bring to a boil.  Remove the marinade from the heat and reserve ½ of the mixture for later.

Build a hot fire of lump charcoal (never use brickets).  Place the loin over the hottest part of the fire and turn every 1 ½ minutes, basting on every turn.  Cook for 12 minutes total then remove from the fire.  Place the loin in a “boat” of foil with the edges carefully sealed, then pour the remaining marinade over the cooked meat.  Wrap securely and let the meat soak for 10 minutes.  Slice thinly and enjoy!

The loin is so lean that a 3 ounce portion only has 2.5 fat grams – less than skinless white meat chicken!

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