Serves 8 • Gluten Free
1 Combine 1 cup of water, salt, and sugar in medium saucepan. Set over medium-high heat and bring to boil, stirring until salt and sugar are dissolved. Remove from heat and add 2 tablespoons of chili-garlic sauce and 2 tablespoons of miso, stirring until smooth. Add ice cubes, stirring until ice cubes melt and mixture is cooled.
2 Place pork in large heavy zip-close plastic bag; set bag inside large bowl. Add salt mixture and remaining 3 cups of water. Squeeze out air and seal bag; turn to coat pork. Refrigerate 6–8 hours.
3 Preheat oven to 450ºF. Spray roasting pan with nonstick spray.
4 Remove pork from marinade; discard marinade. Pat pork dry with paper towels and place in prepared pan. Stir together honey, ginger, remaining 2 tablespoons chili-garlic sauce, and remaining 1 tablespoon miso in small bowl. Rub 1½ tablespoons honey mixture all over pork.
5 Roast pork 10 minutes. Reduce oven temperature to 300ºF. Roast until instant-read thermometer inserted into center of pork registers 145ºF, 50–60 minutes longer. Transfer to cutting board and let stand 10 minutes. Cut into 16 slices.
6 Meanwhile, to make sauce, skim off any fat from pan juices. Add boiling water to pan and stir to scrape up browned bits from bottom of roasting pan. Stir in remaining honey mixture. Serve pork with sauce.
PER SERVING: (2 SLICES PORK AND ABOUT 2 TEASPOONS SAUCE): 200 Cal, 9 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 72 mg Chol, 535 mg Sod, 3 g Total Carb, 3 g Sugar, 0 g Fib, 25 g Prot, 7 mg Calc. PointsPlus value: 5
Marinating the pork loin in a salt and water solution keeps this lean cut of pork juicy, while cooking it at a low temperature makes the meat very tender.