Thursday, May 3, 2012

Asian Pork Loin

If you read our blog with any consistency, you'll know that we really enjoy Asian flavors. We also love pork loin, and are constantly searching out new ways to prepare it. Zack came up with this marinade himself. We'll be using it again!

Here's what you need:
2 lb pork loin (you can get a smaller one, just adjust your cooking time)
2 Tbsp plum sauce
1 Tbsp rice wine vinegar
1 Tbsp honey
1 shallot, roughly chopped
2 cloves garlic, smashed
about 1" of fresh ginger root, roughly chopped
1 tsp sesame oil
1 1/2 Tbsp sesame seeds, divided

Here's what you do:
Put all of your marinade ingredients (reserving half of the sesame seeds), into a gallon sized Ziploc bag. 

Remove the silver skin from the pork loin. The silver skin is the shimmery fibrous layer on the outside of the loin. You really want to remember this step, because the silver skin is tough. Just trust us.

Add the pork loin to the marinade and let that hang out in the fridge for an hour or so.

Preheat your oven to 350. Use your roasting pan with the rack inserted. Pour water into the bottom of the roasting pan, until it is about an inch deep.

Place the pork loin on the rack, then top with the rest of the sesame seeds.

Pork loin in the oven can take anywhere between 25-35 minutes per pound to cook through. Use your meat thermometer and pull the loin when it reaches 145 degrees or above. The internal temperature will continue to rise a bit as it rests.

Remove the pork loin from the oven, tent with foil, and allow it to rest for at least 5 minutes. The juices need to redistribute. If you cut into it right away, you'll have dry pork loin. Nobody likes dry pork loin.

Now, all you have to do is slice and eat.


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