Simple Quintessential Cuisine

Asian Style Pork Loin w/Ginger Garlic Glaze and Orange Flavored Rice

This past weekend I had a craving for Chinese takeout. I was in the midst of deciding what I wanted to order when I remembered a pork loin I had in the freezer that I had purchased the week prior. I decided that instead of ordering takeout that I would try my hand at making my own Asian fare, using some traditional ingredients.  The recipe turned out to be exceptionally tasty except there was one small issue……  I unfortunately did not make enough of the glaze, leaving my husband rather disappointed! So my suggestion would be to double up on the ingredients for the glaze which should yield about 3 ½ to 4 cups in total.   

You will need…
3-4 lb loin of pork
1 Tbsp olive oil
½ tsp kosher salt
½ tsp pepper

Ginger Garlic Glaze

You will need…
2 Tbsp olive oil
2 Tbsp fresh minced ginger
3 garlic cloves minced
3 finely minced scallions
2 ½ Tbsp soy sauce
1 ½ Tbsp corn starch
3 Tbsp brown sugar
1 C low sodium chicken broth
¼ tsp pepper

Directions:
To make the glaze, heat the olive oil over medium temperature and then add ginger, garlic and scallions, cooking for 2-3 minutes.  While that’s cooking whisk together soy sauce, brown sugar and cornstarch into a small bowl and pour into the sauce pan with the ginger mixture. Add chicken broth and continue stirring until mixture becomes thickened. Remove from the heat and set aside.

Preheat oven to 375.  In a large oven-safe frying pan, heat olive oil over medium-high temperature. Season the pork with salt and pepper and place in the hot pan, making sure to sear the meat on all sides. Spoon a small amount of the glaze over the seared pork and roast in the oven for 25-30 minutes.

Remove the meat from the oven and set on a cutting board allowing it to rest for 5-10 minutes. Slice the meat on a bias and place over the orange rice (recipe below).  Drizzle reserved glaze over the meat and serve.  
Orange Rice

You will need…
3 Tbsp olive oil
3 C low sodium chicken broth
1/3 C orange juice
1 ½ tsp orange zest
1 ½ tsp kosher salt
½ tsp fresh cracked pepper
1 ½ C Basmati Rice
1 tsp finely minced ginger
2 Tbsp minced shallots

Directions:
In a medium sauce pan heat olive oil to medium high temperature add then add the ginger and shallots, sautéing for 3 minutes. Stir in the rice and continue cooking for an additional 1-2 minutes.

Next pour in the broth and orange juice and then add the zest, salt and pepper. Bring mixture to a boil, then reduce heat to low, cover and cook for 18-20 minutes or until all the liquid is absorbed. Fluff rice with a fork and serve.  This is wonderful with the pork loin but it also goes well with most any fish or roasted chicken dish.


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