Post by Granny Smith on Mar 22, 2008 14:05:45 GMT -5
Roasted Asian Pork Loin
contributed by carla
Honey-Hoisin Marinade
1 c. sopy sauce
1/2 c. dry sherry
1/2 c. hoisin sauce
1/4 c. sugar (I use 1/8 c. sugar & 1/8 c. brown sugar)
1/4 c. honey
1/4 c. chopped peeled fresh ginger
1 T. ground cinnamon
6 star anise
4 cloves garlic, chopped
1 boneless pork loin (about 2 pounds)
Make the marinade: Combine all the marinade ingredients in a medium skillet and bring to a boil over medium heat. Reduce the heat to low and simmer, uncovered, until the liquid is reduced to about 2 cups, about 30 minutes. Remove from the heat and cool.
Place the pork in a large bowl, add the marinade, and turn the meat to coat. Cover and refrigerate overnight.
Preheat oven to 350F.
Remove the pork from the marinade and place on a rack in a roasting pan. Reserve the marinade. Roast the pork until an instant-read thermometer registers 140F when trust into the center, 40 to 50 minutes. Baste the pork 3 or 4 times with the marinade while it roasts. Remove from the oven and let rest for about 10 minutes.
Meanwhile, strain the marinade into a small saucepan and bring to a boil over medium heat. Boil for 3 to 4 minutes. Drizzle the hot marinade over the pork before slicing.
contributed by carla
Honey-Hoisin Marinade
1 c. sopy sauce
1/2 c. dry sherry
1/2 c. hoisin sauce
1/4 c. sugar (I use 1/8 c. sugar & 1/8 c. brown sugar)
1/4 c. honey
1/4 c. chopped peeled fresh ginger
1 T. ground cinnamon
6 star anise
4 cloves garlic, chopped
1 boneless pork loin (about 2 pounds)
Make the marinade: Combine all the marinade ingredients in a medium skillet and bring to a boil over medium heat. Reduce the heat to low and simmer, uncovered, until the liquid is reduced to about 2 cups, about 30 minutes. Remove from the heat and cool.
Place the pork in a large bowl, add the marinade, and turn the meat to coat. Cover and refrigerate overnight.
Preheat oven to 350F.
Remove the pork from the marinade and place on a rack in a roasting pan. Reserve the marinade. Roast the pork until an instant-read thermometer registers 140F when trust into the center, 40 to 50 minutes. Baste the pork 3 or 4 times with the marinade while it roasts. Remove from the oven and let rest for about 10 minutes.
Meanwhile, strain the marinade into a small saucepan and bring to a boil over medium heat. Boil for 3 to 4 minutes. Drizzle the hot marinade over the pork before slicing.