Monday, March 8, 2010

Asian Marinated Pork Loin with Roasted Garlic-Red Pepper Broccoli

Winter is the great freezer equalizer. It's the time when you need to hunker down and forage through that neglected space for any miscellaneous items.

That's what we did last week, and we saw we had some pork loin just lying around, waiting to be consumed. We would not argue with the pork loin that day.

Melissa made a lovely Asian-inspired marinade with lemon juice, ground ginger, low-sodium soy sauce, honey and orange juice. We simply marinaded the pork loin and then pan-seared and oven-finished, which allows for a good crust on the outside but just the right temperature on the inside.

There you have a juicy, tender Asian Marinated Pork Loin.

As a side, Melissa threw together an excellent spicy broccoli dish. To make it, Melissa drizzled olive oil over the broccoli and then seasoned it with garlic and red pepper flakes. She then roasted it in a lined baking sheet in a 400 degree oven. When finished she squeezed fresh lemon juice over it and then added salt and pepper to taste. We're calling it Roasted Garlic-Red Pepper Broccoli.

And that's how you get a nice, filling homemade meal during the work week.

1 comment:

Anonymous said...

I love the flavor combinations! I love doing pork on the grill - it always gets such a nice crust, and since I've had a remote meat thermometer, nothing ever overcooks!

I've found that taking beef off at 125 degrees is perfect for medium rare, and pork I take off at 145 with equally good results. The trouble was convincing my husband to let the meat rest! He always wants to dive in right away!

Thanks for the recipe!