Wednesday, May 4, 2016

Asian Crusted Pork with Orange Sauce

This is one of my new favorite ways to add sauce and a nice crust to a pork tenderloin. Basting and broiling multiple times traps the moisture in the pork while giving it this amazing exterior packed with flavor!

Pork Ingredients:

1 Tbs. brown sugar
2 tsp. salt
1 tsp. powdered ginger
1/2 tsp. cinnamon
1 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. red pepper flakes
1 1/2 lb. pork tenderloin
1/4 c. water


1/2 c. brown sugar
1 Tbs. cornstarch
1/4 c. rice vinegar
1/2 c. water
2 Tbs. soy sauce
2 tsp. ginger

Combine the seasonings in a small bowl. Place the pork in the bottom of a slow cooker and rub the seasoning mixture on the sides of the pork. Add 1/4 cup water to the bottom of the slow cooker (not on the pork itself) and cook on low for 6-8 hours. While the pork is finishing cooking preheat the broiler. Line a baking sheet with foil and spray with nonstick cooking spray. Place the pork from the slow cooker onto the prepared sheet. Combine the glaze ingredients in a small bowl. Brush the top and sides of the pork with the glaze and let broil for 1-2 minutes. Slide the pork out, brush with the glaze again, and let cook for one minute. Repeat until you have re-glazed about four times and formed a nice crust on the outside.


1 1/2 Tbs. orange juice concentrate
1 tsp. fresh ginger
1 tsp. soy sauce
1 Tbs. Hoisin

Whisk the orange juice, ginger, soy sauce and Hoisin in a small saucepan on medium high heat. When the mixture starts to boil and get hot, remove from the heat and drizzle on top of the sliced pork. I added a crunch by topping the pork with crushed peanuts and sliced green onion.

Carrot side dish:

2 large carrots, trimmed and run through a zoodle maker
1 Tbs. toasted sesame oil
1 Tbs. sesame seeds

Cook the carrots in the toasted sesame oil for around 3-4 minutes on medium heat until slightly tender. Garnish with sesame seeds.

No comments: