Wednesday, December 23, 2009

Asian Pork Loin

My friend Michele is a very talented photographer. We were supposed to meet up on Tuesday afternoon to take some one year pics of the baby (a month late, but whatever). I was meeting her at 4:00 about half an hour from our house, so I wanted something in the crockpot for dinner since I figured we'd get home around dinner time. I pulled out at Southern Living slow cooker cookbook that I rarely use and flipped through. I had just bought a pork loin roast, so when I saw this recipe I thought it would be a good choice. Plus I had almost all the ingredients on hand.

Asian Pork Loin

1 2-pound lean boneless center-cut pork loin roast
3/4 cup orange juice
1/4 cup soy sauce
1 Tbsp grated peeled fresh ginger
1 Tbsp minced fresh garlic
2 tsp crushed red pepper
1 tsp Chinese five spice powder
1/4 tsp salt
2 Tbsp cornstarch
2 Tbsp water

Trim fat from roast. Combine orange juice and next six ingredients in a large zipper top plastic bag. Add pork, seal bag, and marinate in refrigerator 8-24 hours.

Place pork and marinade in slow cooker. Cover with lid; cook on high heat for one hour. Reduce to low heat setting and cook 7 hours.

Remove pork from cooker; let stand 10 minutes before slicing. Pour cooking liquid into a 4-cup glass measuring cup or bowl. Let stand 5 minutes Skim fat from surface of liquid. Combine cornstarch and water in a small bowl; stir until well blended. Add cornstarch mixture to cooking liquid and stir well. Microwave on high 3 minutes or until slightly thick, stirring halfway through cooking time.

Slice pork, serve with sauce.


I was glad I looked at this recipe on Sunday and saw how long it needed to marinate because I would have been mad had I gone to throw everything into the crockpot Tuesdasy morning and saw that. I had some oranges I got from a local produce co-op, and I'm not a real big fan of oranges (except Cuties...I love Cuties!!), so I used them for the juice called for in the recipe. Brilliant, eh. I cut back on the red pepper because the boy doesn't like spicy.


We ended up having to cancel pictures because we had a random thunderstorm in Phoenix yesterday. I know, of all days, right?! But it was still nice to have dinner in the crockpot and not have to worry about it at all. I had even bought Minute Rice so dinner would be ready super fast when we got home. Oh well! Anyway, I don't think this is a keeper. All we could taste was heat, not flavor. I expected the sauce to be sweeter but it was super spicy. Normally I dig some spice in my food, but this was over the top. It was really the sauce that did it, the meat itself wasn't that spicy. I was glad I hadn't put any sauce on the kids' meat. I had mine in the crockpot for six hours on low, and it was pretty dried out. I think with less heat it might be okay, but I don't know if it's worth making again.

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