Adapted from www.eatingwell.com - 1 3-pound pork loin, trimmed
- 1 teaspoon kosher salt
- 3 cloves garlic, crushed and peeled
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon freshly grated lemon zest
- 3/4 cup dry vermouth
- 2 tablespoons white-wine vinegar
Preparation - Tie kitchen string around pork in three places so it doesn’t flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.
- Preheat oven to 375°F.
- Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145°F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.
- Meanwhile, add vermouth and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.
Adapted from recipe at www.eatingwell.com We only eat meat 1-2 times a week and when we do, this is a favorite. This dish is light, yet filling, and goes well with broccoli and brown rice (Lundberg Farms Eco-Farmed CA Brown Basmati Rice) on the side.- 1/4 cup reduced-sodium soy sauce (San-J Organic Tamari Reduced Sodium Soy Sauce)
- 2 tablespoons sugar (honey is a good substitute for sugar)
- 1 large clove garlic, peeled and finely grated or minced
- 1 tablespoon finely grated fresh ginger (The Ginger People Pantry Essentials Organic Minced Ginger)
- 1 fresh red Thai chile or cayenne chile pepper, stemmed, seeded and minced
- 1 tablespoon toasted sesame oil (Eden Organic Toasted Sesame Oil)
- 1 1/2 pounds pork tenderloin, trimmed of fat and cut into 1-inch-thick medallions
Preparation - Whisk soy sauce and sugar/honey in a medium bowl until the sugar/honey is completely dissolved. Stir in garlic, ginger, chile and oil.
- Place pork in a resealable plastic bag. Add the marinade and seal the bag, squeezing air out. Turn the bag to coat the medallions. Refrigerate for 2 hours, turning the bag once to redistribute the marinade.
- Preheat the grill to medium. Remove the pork from the marinade. (Discard marinade.) Grill the medallions until just cooked through, 5-8 minutes per side.
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