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.

Enjoy!

Fried Potatoes

We are potato people. We like potatoes in all forms, hash browns, french fries, baked, mashed, roasted and fried. Today, we're featuring our fried potatoes. We're pretty sure we've perfected the cooking method.


Here's what you need:
1/2 bag red potatoes
1 shallot
1 clove garlic
3 Tbsp butter, divided
olive oil to coat
Kosher salt & black pepper


Here's what you do:
Start by slicing your shallot.

And, mince your garlic.

And finally, quarter your potatoes.

Add the garlic, shallot, and potatoes to a large bowl and season with salt and pepper.

Coat with olive oil and give it a toss.

Using your 12" skillet (or any skillet you have that has a lid), heat the pan over high heat. You want it really, really hot. Add half of the butter and let it melt. This will be quick, so be ready with your potatoes. When we heat a pan to this high of a heat, we generally lift the pan off the heat when we add the butter. It prevents some splattering. We return it to the heat right away.

Pour in the potatoes. Let them cook over high heat for a couple minutes, stirring to prevent burning.

Once your potatoes look like ours below, add the other half of the butter.

Now, drop the heat to low and cover. Let them cook for about 30 minutes on low heat, stirring occasionally.

Give it another good stir right before you put it on the plate.

Enjoy!