Baked Pork Loin Marinated in Soy Sauce

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Feb. 02, 2011

Saltandpepperchefs.com co-star Chef "Tee" Terrell Danley shows you how to pork loin roast marinated in soy sauce and served with a vegetable medley. Chef Tee shakes things up in the kitchen with co-host Home Cook Brian Reeve on Saltandpepperchefs.com.


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Ingredients

Pork loin roast with fat 2 Pound
Garlic 4 Clove (20 gm) , minced
Soy sauce 1⁄4 Cup (4 tbs)
Honey 2 Tablespoon
Ginger 1 Tablespoon , chopped
Salt To Taste
Pepper To Taste
Onion 1 Large , quartered
Celery ribs 1 , cut into large slices
Carrot 1 , cut into large slices
Cooking sherry/Mirin 1⁄2 Cup (8 tbs)
Canned chicken broth 12 Ounce

Directions

1. Preheat oven to 450° F.

2. In a medium bowl, whisk soy sauce, honey, garlic and ginger; set aside.

3. Put meat in soy marinade; roll around so completely covered w/marinade.

4. Leave roast in marinade; turn a quarter of a turn every 5 minutes for about 20 minutes.

5. In a medium bowl, combine onion, celery and carrots—this mixture is called a Mirepoix.

6. Put Mirepoix in bottom of a 2 quart casserole, centered.

7. Place roast on top of vegetables, fat side up. (keep soy marinade for sauce)

8. Pour sherry in to bottom of dish; sprinkle pepper on top of roast.

9. Bake until roast’s internal temperature is 150 degrees F (about 20 to 30 minutes). If not brown enough, leave in oven under low broiler setting for a few more minutes.

10. Rest meat for about 10 minutes. While resting, make the following sauce.

Sauce directions

1. In a small sauce pan, combine cooked Mirepoix, roast drippings, leftover soy marinade and chicken broth; bring to a boil over high heat.

2. Reduce to simmer; remove fat off the top; cook until the sauce is 1/3 of its original volume.

3. Salt and pepper to taste.

4. Pour sauce over roast; serve with Chef Tee’s Pork Loin Vegetable Medley

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Recipe Summary

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Preparation Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1143Calories from Fat 589

 % Daily Value*

Total Fat 65 g100.6%

Saturated Fat 22.82 g114.1%

Trans Fat 0 g

Cholesterol 192 mg

Sodium 4809.3 mg200.39%

Total Carbohydrates 140 g46.6%

Dietary Fiber 4.49 g18%

Sugars 111.4 g

Protein 56 g112.8%

Vitamin A 103.8% Vitamin C 29.2%

Calcium 8.7% Iron 9.5%

*Based on a 2000 Calorie diet