This is actually a pretty healthy dish, even if it is pork.
Pork loin is a nice lean cut and you can add so much flavour to it that you don’t really need to eat that much of it at one sitting.
I started by marinating it in:
- 1 inch fresh ginger finely chopped
- 2-3 cloves of fresh garlic finely chopped
- 1 tsp chili flakes
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 2 tbsp rice wine vinegar
- 3 tbsp soya sauce
Whiz that up in a food processor, mini chopper or by hand and then pour over the pork loin in a non reactive container.
When you are ready to go, sear off the pork in a large skillet. Make sure you brown it on all sides and then return to the roast pan. This will help keep the meat moist. Then put it into a 350 degree oven.
Meanwhile, put on a pot of rice. Normally we only eat the brown nice, on account of the high nutritional value, but for this dish, plain long grain white rice looks really nice!
Then chop up some vegetable of your choice. Tonight I used baby bok choy, kale, onion and red peppers.
Drizzle a little sesame oil into the same pan you used to sear the pork and stir fry the vegetables very quickly till they are only slightly wilted.
When the pork is done, let it rest a few minutes and then slice into 1/2 inch thick rounds.