|Copyright 2012 LtDan'sKitchen blogs|
Broiled Pork Loin - Adapted*
2 lbs pork loin
4 tbsp soy sauce
4 tbsp sherry
4 tsp ginger, peeled and grated
4 garlic cloves, minced
2 tbsp canola oil
3 zucchinis, quartered then cut into 2-inch pieces
4 green onions, cut thinly on a diagonal
1 large red pepper, cut into strips
salt and pepper
4 tsp sugar
2 tsp cornstarch dissolved in 1 cup water
1. Marinate the pork in a glass baking dish with the soy sauce, sherry, ginger
and garlic. Cover with a clingfilm and allow to marinate for 40 minutes.
Turn occasionally to evenly season the pork.
2. When ready to broil, lay the pork on a baking rack in a roasting pan and
broil 5-7 inches below the heat source. Reserve the marinade.
3. Broil the pork for 20 minutes turning it once. Check and make sure that
the internal temperature reaches 150°F. Transfer the pork to a cutting
board and cover with foil. Let stand for 10 minutes.
4. In a large skillet over medium high heat, saute the zucchini in the canola
oil until slightly browned. Season with salt and pepper. Add the red
pepper and saute for another 3 minutes. Add the green onions and saute
for one minute. Season with salt and pepper. Set aside.
5. In a small saucepan, heat the reserved marinade with the sugar over
medium heat. Bring to a boil and add the dissolved cornstarch and cook
until thickened. Season with the salt.
To serve, arrange the vegetable mix on a serving platter and top with the pork loin cut into 1/2-inch thick rounds. Drizzle the sauce over the pork and serve the extra sauce on the side.
*Westmoreland, S.: Editor; Good Housekeeping Step-By-Step Main dishes; Hearst Books, New York:1997.