ROASTED PORK LOIN WITH HONEY-HOISIN MARINADE
Our Honey-Hoisin Marinade delivers the salty sweet taste that is characteristic of
many Chinese recipes, including spareribs. Here we've replaced the ribs with a
tender meaty pork loin. But the marinade is so good you'll want to use it on other
roasted or braised pork preparations. So feel free to double the recipe, transfer
the surplus to an airtight container, and store it in the refrigerator for up to 2
weeks. For this bowl, be sure to set aside at least 10 hours or overnight for marination to get truly successful results.
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1 cup soy sauce
1/2 cup dry sherry
1/2 cup hoisin sauce
1/4 cup sugar
1/4 cup honey
1/4 cup chopped peeled fresh ginger
1 tablespoon ground cinnamon
6 star anise*
4 cloves garlic, chopped
1 boneless pork loin (about 2 pounds)
Chopped scallions, for garnish
*FreshDirect Note: If whole star anise is not available, substitute 1 tablespoon ground star anise.
||Make the Honey-Hoisin 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 for at least 10 hours.|
||Preheat the oven to 350°F.|
||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
140°F when thrust into the center, 40 to 50 minutes. Baste the pork three or four
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. Serve garnished
with the chopped scallions.|
Excerpted from BOWLFOOD COOKBOOK copyright © 1998 Lynne Aronson, Elizabeth Simon.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.
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