Soy Ginger Pork Loin

Soy Ginger Pork Loin

Why yes, we do eat a lot of pork loin around here. One loin feeds three conveniently, cooks fairly quickly but with enough time for sides, is able to be prepared in many different ways, and takes well to marinating. The marinade is the star of this one, sour and savory and delicious; it was gobbled up with more aplomb than usual by the housemates.

Soy Ginger Pork Loin, adapted from Everyday Food

1 pork loin, trimmed
1/4 c. soy sauce
1/4 c. rice vinegar
juice and zest of 1 lime
1 Tbsp. canola oil plus more for pan
1 Tbsp. fresh ginger, grated
1 clove garlic, grated

Mix all ingredients except the pork loin in a large zip top bag and smoosh to combine thoroughly. Add in the pork loin, squeeze out much of the air, and seal. Marinate overnight in the fridge, or at room temperature for a half hour; if it’s going to be out much longer than half an hour, put it in the fridge.

Preheat the oven to 400F. Heat a large pan with enough canola oil to barely coat the botton over medium-high heat. When it’s just starting to smoke, add the pork loin; sear until browned, then rotate to sear another side. Continue until all four sides are seared. Put the seared loin in a baking dish and bake until internal temperature registers 140F on a meat thermometer, about 25 minutes. Remove from oven and tent with foil for 5-10 minutes before serving.

Goes well with edamame!

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~ by iliadawry on 4 January 2013.

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