1 (3 pound) boneless pork loin roast
2/3 cup soy sauce
1 teaspoon ground ginger
3 cloves garlic, crushed
1/4 cup firmly packed brown sugar
1/3 cup honey
1 1/2 tablespoons sesame oil
Vegetable cooking spray

Trim fat from roast. Butterfly roast by making a lengthwise cut, cutting to within 1/2 inch of other side, and open roast. Place in a shallow dish or large, heavy-duty, zip-top plastic bag. Combine soy sauce, ginger and garlic; pour over roast. Cover or seal, and refrigerate at least 3 hours, turning occasionally.

Remove roast, discarding marinade; set aside. Combine brown sugar, honey and sesame oil in a saucepan; cook over low heat, stirring constantly, until sugar dissolves.

Coat a grill rack with cooking spray; place over medium-hot coals (350 degrees F to 400 degrees F). Place roast on rack; brush with mixture. Cook 20 to 25 minutes or until a meat thermometer registers 160 degrees F, turning twice and basting frequently. Yields 10 to 12 servings.