A tasty dish. Our tweaks: used half the soy sauce, 2/3 of the sesame oil, added splashes of white wine vinegar & cooking sherry. Perforating loin with carving fork all over helps marinade do its work (2 hours). After cooking a 2.5 pounder @ 335dF for 90 minutes, it looked charred and lovely though was a little bit too done (160d internal) -- for my taste, not for others'. But it was still very moist and juicy. Served w/basmati rice w/cardamoms and a stir fry of mushrooms, scallions, garlic, carrot slices and rutabaga wedges. Good one!

Reviewed On: Sep. 18, 2009