Asian Pork Loin Roast & Savory Cinnamon Rice
I get home late from work during the week, so weekends are my time to really cook what I want (and not what's easy). This Saturday, I tried a new recipe for pork, and added one of my favorite ways to make rice, and it was WONDERFUL.
Asian Pork Roast (serves 6)
2 pounds pork loin roast
3 tablespoons soy sauce
1 1/2 tablespoons honey
1 1/2 tablespoons creamy peanut butter
1 tablespoon fresh minced ginger
2 teaspoons tabasco sauce
1 large clove garlic, minced
1 teaspoon curry powder
1/2 teaspoon salt
1) Combine all ingredients except pork into bowl, mix until blended.
2) Place pork roast in large resealable bag, add mixture to bag and smoosh to cover whole roast. Place into fridge and marinate 2 hours at minimum, or overnight, smooshing occasionally.
3) Remove roast from fridge 1 hour before roasting, to bring to room temperature.
4) Place oven rack in centre and pre-heat oven to 450 degrees; remove roast from bag and place in tin-foil lined pan with rack.
5) Cook roast at 450 degrees for 10 minutes, then lower temp to 250 degrees. Let cook for 50-80 minutes, depending on shape of roast (mine was long and 3 inches thick, and took about 55 minutes for a little pink inside)
6) remove roast from oven, and tent with tin foil, leaving to rest for 15 minutes. Slice and serve.
Savory Cinnamon Rice (serves 4 to 6)
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
2 small onions, finely diced
1 cup short grain rice (I used Minute Rice, but Arborio was suggested)
1/2 teaspoon sugar
2 tablespoons raisins
1 3/4 cup boiling water
1/3 cup pine nuts, toasted
Few sprigs fresh parsley
Pinch red pepper flakes (optional)
1) In heavy bottomed saucepan/pot (that has a lid), over high heat, heat oil for 30 seconds.
2) Add salt, pepper and cinnamon. Stir for about 1 minute, or until cinnamon darkens.
2) Add onions and saute 2 minutes until softened. Add rice and saute 3 minutes, until well combined with oil and heated through.
3) Stir in sugar and raisins (and pepper flakes, if you like). Immediately add boiling water (if you like al dente rice, only use 1 1/2 cups water), and watch out for spitting oil!
4) Mix well and reduce heat to low. Put on lid, and let simmer, about 20 minutes. Remove from heat and set aside 10 minutes. (You can leave it up to 40 minutes, it'll actually taste better the longer you leave it)
5) Just prior to serving, fluff with fork. Garnish with pine nuts and parsley.
As a veggie, I had simple steamed broccoli and cauliflower. I'll be enjoying the rest of this meal over the next few days as leftovers, WOOHOO!
Asian Pork Roast (serves 6)
2 pounds pork loin roast
3 tablespoons soy sauce
1 1/2 tablespoons honey
1 1/2 tablespoons creamy peanut butter
1 tablespoon fresh minced ginger
2 teaspoons tabasco sauce
1 large clove garlic, minced
1 teaspoon curry powder
1/2 teaspoon salt
1) Combine all ingredients except pork into bowl, mix until blended.
2) Place pork roast in large resealable bag, add mixture to bag and smoosh to cover whole roast. Place into fridge and marinate 2 hours at minimum, or overnight, smooshing occasionally.
3) Remove roast from fridge 1 hour before roasting, to bring to room temperature.
4) Place oven rack in centre and pre-heat oven to 450 degrees; remove roast from bag and place in tin-foil lined pan with rack.
5) Cook roast at 450 degrees for 10 minutes, then lower temp to 250 degrees. Let cook for 50-80 minutes, depending on shape of roast (mine was long and 3 inches thick, and took about 55 minutes for a little pink inside)
6) remove roast from oven, and tent with tin foil, leaving to rest for 15 minutes. Slice and serve.
Savory Cinnamon Rice (serves 4 to 6)
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
2 small onions, finely diced
1 cup short grain rice (I used Minute Rice, but Arborio was suggested)
1/2 teaspoon sugar
2 tablespoons raisins
1 3/4 cup boiling water
1/3 cup pine nuts, toasted
Few sprigs fresh parsley
Pinch red pepper flakes (optional)
1) In heavy bottomed saucepan/pot (that has a lid), over high heat, heat oil for 30 seconds.
2) Add salt, pepper and cinnamon. Stir for about 1 minute, or until cinnamon darkens.
2) Add onions and saute 2 minutes until softened. Add rice and saute 3 minutes, until well combined with oil and heated through.
3) Stir in sugar and raisins (and pepper flakes, if you like). Immediately add boiling water (if you like al dente rice, only use 1 1/2 cups water), and watch out for spitting oil!
4) Mix well and reduce heat to low. Put on lid, and let simmer, about 20 minutes. Remove from heat and set aside 10 minutes. (You can leave it up to 40 minutes, it'll actually taste better the longer you leave it)
5) Just prior to serving, fluff with fork. Garnish with pine nuts and parsley.
As a veggie, I had simple steamed broccoli and cauliflower. I'll be enjoying the rest of this meal over the next few days as leftovers, WOOHOO!