Monday, February 13, 2012

Broiled Pork Loin

Copyright 2012 LtDan'sKitchen blogs
This dish is one that I usually gravitate to when I have run out of ideas on how to cook pork loin. Pork loin are usually sold in large chunks and you end up with tons of lean pork meat and although they are of the healthy variety, most recipes for pork loin are a bit too similar and boring. The only other recipe that comes to mind is to make fried pork chops but even then, they are better made with the loin bone-in. 

This recipe is a bit different in that it actually allows you to cook the pork rather quickly but infuses it with flavor in a subtle way without it being bland. The pork is marinated in a soy sauce-based marinade and grilled under a broiler for a mere 20 minutes. The dish is finished off by pouring the marinade now transformed into a thick sauce over the pork pieces. The recipe also comes with sauteed vegetables which ups the healthy factor quite a bit. All in all, a simple yet delicious pork loin recipe. If you manage to buy a really thick pork loin, just cut the meat along the long side in half since the cooking time is a bit short.

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.

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