Asian Marinated Pork Loin
Ming Tsai, Food Network
Gingered Sweet Potatoes and Five-Spice Apples
(Asian, pork )
Yield: 4 servings
4 C water
⅓ C kosher salt
⅓ C sugar
1 Tbsp dark soy sauce
1 ½ tsp toasted Szechwan peppercorns
1 Tbsp toasted black peppercorns
freshly ground black pepper
4 ¼-inch slices fresh ginger
2 star anise
2 bay leaves
1 4-lb pork loin (or 2-3 pork tenderloins)
2 tablespoons grape seed oil
Gingered Sweet Potatoes
¼ C chives cut into 1-inch lengths, for garnish
2 tablespoons Chile Oil for garnish
- Marinate Pork Loin:One day in advance, combine the water, salt, sugar, soy sauce, peppercorns, ginger, anise, and bay leaves in a deep baking dish large enough to hold the pork and stir to mix. Add the pork; if it is not covered, add more water. Cover and refrigerate overnight.
- Preheat the oven to 375 degrees F. Rinse the pork thoroughly with cold water, pat dry, and season with the ground pepper to taste.
- Heat a large skillet over high heat, add the oil, and swirl to coat the bottom of the pan. When the oil shimmers, add the pork and brown on all sides.
- Transfer the pork to a roasting pan and roast just until the pork is hot through to the center (about 125°F internal temperature), 25 to 30 minutes. *14-15 minutes for pork tenderloins. The interior of the pork will remain pink.
- Allow the pork to rest for 10 minutes and cut into 4-inch slices.
- Divide the gingered sweet potatoes among 4 plates, top with the pork, and add the five-spice apples. Garnish with the chives, drizzle with the chile oil, and serve.