This last month has gone by so fast, and the fact we don’t have many recipes to show for it is telling. We have been enjoying a lot of date nights and eating out too much! Our kitchen is starting to notice, and we are making a pact to be better at making food and picking our recipes out for the week to stay on track. ( Chicken stock is being made as we speak for some delicious kale and white bean soup!) This recipe was pulled from an old Food and Wine magazine before we sent it to the recycling bin ( nesting much!?). Jason loves anything brined and we haven’t had much experience with it so he pulled this and we gave it a try. All of the ingredients sounded wonderful and smelled devine, we followed the directions to a T but used tenderloins instead of a bone in 6-pound roast. We figured the flavors would be even more intense with the smaller scale meat selection, but were kinda not blown away by it considering all that goodness. We determined that we would recommend the following: squeeze out the oranges in to the brine rather than leave them sliced and zest some rind in to the bowl, chop up those chiles really well so the flavor more readily escapes, and mince the ginger- all so the flavors don’t have to soak out, they are already bam out and in your face. Otherwise, the pork was tender and cooked perfectly, we served it first with asparagus, cilantro, limes and brown rice- then the best part was all the extra meat was ready to use for a LEFTOVER RECIPE, which I will be posting separately: Stir Fried noodles with Roast Pork.
RECIPE ADAPTED FROM FOOD AND WINE JANUARY 2013
ACTIVE: 30 MIN | TOTAL TIME: 2 HRS PLUS OVERNIGHT BRINING | SERVINGS: 8 TO 10
1 1/2 cups mirin
1 1/2 cups low-sodium soy sauce
4 ounces fresh ginger, minced
10 small dried red chiles, chopped
1 orange, halved and juiced and zested
2 tablespoons toasted sesame oil
8 cups cold water
2- 3-pound, pork tenderloins
1 tablespoon vegetable oil
- In a large pot or bowl with lid, combine the mirin, soy sauce, minced ginger, chopped chiles, orange juice/ zest and rind, sesame oil and water. Add the pork roast, cover and refrigerate overnight.
- Preheat the oven to 350°. Drain the pork and let it come to room temperature. Pat dry. In a medium, flameproof roasting pan, heat the vegetable oil. Add the pork roast and cook over moderate heat, turning occasionally, until browned all over, about 10 minutes. Transfer the tenderloins to the oven, on a rack in a fasting pan, and roast for about 40-45 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 135°. Cover the pork very loosely with foil and let rest for 15 minutes.
- Slice it thinly before serving.