Recipe(tried): Broiled Chinese Butterflied Pork

Believe or not I made this tonight and my 11 year old said "Aw man, this is the best thing you have EVER made! Can you make it again tomorrow?"

It is good and it is easy. Credit goes to GREAT MEALS IN MINUTES by Time/Life books.

BROILED CHINESE BUTTERFLIED PORK

2-pound boneless pork loin roast, butterflied
2 tablespoons minced garlic (I went with 3 T - we LOVE garlic)
2/3 cup catsup
1/3 hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
1/2 teaspoon salt

1. Preheat Broiler

2. Open loin, spread out resemble butterfly wings and press gently to flatten. Place pork on rack in broiling pan and place pan in broiler. Broil meat 6 inches from heat source, turning occasionally, for about 20 minutes.

3. Meanwhile, make sauce for glazing: In a small saucepan, combine remaining ingredients and bring to a boil over medium-low heat. Stir sauce and turn down the heat as low as possible.

4. After the pork has broiled for about 20 minutes, brush the pork with the sauce and continue to broil for "about" 5 minutes more each side. (I did one side for 5 minutes, the other for 7...)

I basted the pork quite a bit for the last 5/7 minutes, so I did not have any sauce left over, but the recipe says that you should serve the leftover sauce seperately.

This sauce is quite good on chicken too.

I hope you enjoy it as much as we did tonight! :)