Pork Loin visits Asia

Scott Contant had a great recipe in PEOPLE magazine for grilled chicken wings. I did not have wings. Okay, correction, I was not going to dig through my freezer to see if we had any. My method of helping to clean out the freezer has simply been pulling out a random bag of something frozen or a Ziploc bag. What I pulled out today was pork loin (got to love Costco), so I have adapted this recipe for my beautiful pork loin.

  • ¼ cup dark brown sugar
  • ¼ cup red wine vinegar
  • 3 cloves garlic, minced
  • 1- 1-in. piece ginger, peeled and finely chopped
  • 2 t thinly sliced scallions
  • ½ t crushed red pepper
  • 1 t kosher salt, divided
  • 2 T lime juice, divided
  • 2 ½ t fish sauce
  • roasted garlic
  • pork loin
  • ½ t freshly ground black pepper
  • 1 t coarse sea salt
  • Thai seasoning

Instructions: In a sauté pan over medium heat, add brown sugar and red wine vinegar and stir until sugar dissolves. Add garlic, ginger, scallions, red pepper, 2 tsp. salt, 1½ T lime juice, and fish sauce. Bring to a slight boil. Sprinkle your pork loin with Thai seasoning then place in sauté pan. Sear all sides and simmer on medium low for eight minutes. Remove from heat and reserve marinade. Transfer pork loin to an oven safe dish, pour marinade over meat, wrap dish in foil or place lid on top, and let cook 45 minutes.

Cook’s Tips: You can do endless things with your finished pork loin. Lay on a bed of noodles, make banh mi sandwiches, et cetera. I chose to make a simple Asian inspired salad.

Asian Inspired Salad

  • 4 slices of Asian pork loin
  • 1 romaine heart (per person)
  • ½ cup cilantro
  • 2 carrots
  • 2 radishes
  • 1 tomato
  • 4 white mushrooms
  • 1 Cucumber
  • 1 bell pepper chopped and seeded
  • Ready-made Asian salad dressing

Combine romaine heart, sliced radishes, mushrooms, cucumbers (to get an even more Asian flair you can soak cucumbers in bit of rice vinegar. I totally didn’t remember to do this, as my hunger was over taken by the smell of my amazing roasted pork loin), diced bell pepper, cilantro, and carrots in a large bowl. Toss with dressing and layer with slices of pork.



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