Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put all of the sauce ingredients in a pan and bring to the boil, stirring regularly.
Simmer for 15-20 minutes until thickened and saucy.
Heat the barbecue to a medium heat, with the coals banked up on one side (or for oven cooking, see notes below).
Rub the pork loin with 1 tbsp of oil and season generously.
Put the pork loin onto the barbecue, directly on top of the coals and sear until well browned all over.
Move the pork to the cooler side of the barbecue, put on the lid and cook for 50-60 minutes, turning every 5-10 minutes.
Use a pastry brush to glaze the pork loin with the caramel sauce for the final 20 minutes, turning regularly until glazed, sticky and cooked through.
If you have a meat thermometer, it should reach 72C.
Rest on a plate, lightly covered with foil, for 10 minutes before slicing.