A real favourite, the marinate and sauce, that I am using in various recipes such as in chicken thighs and skirt steaks. Truly flavourful and moist.
Serve with Basmati Rice with pumpkin and okra
Marinated Pork Loins
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Marinated Pork Loins
Servings: 5 People
Ingredients
- 3 Pork Loins , about 500g each, silver shin removed by your friendly butcher
- 1 inch fresh Ginger , grated
- 1 Small Red Onion , minced
- 3 tbsp Soy Sauce
- 4 tbsp Oyster Sauce
- 3 tbsp EVOO , Extra Virgin Olive Oil
- 1 clove Garlic , minced through a garlic presser (or a roastedof garlic)
- 1 tbsp Hot Chili Paste
- 1½ tbsp Honey
- 1 tsp freshly ground Black Pepper
Instructions
- We make the marinade by taking a large bowl and mixing well all the ingredients except of the loins. We add the loins in the bowl and move around for the marinade to go all over them. Refrigerate for at least 1 hour up to overnight.
- Next day remove the pork loins from the bowl and gently discard any solids left on them. Strain the marinade through a sieve and keep aside.
- Turn your oven to 210°C, air circulation and top-bottom elements (not the grill/broiler) on, rack set to the 2nd most high level of the oven.
- Use an oven proof dish and add the loins. Place in the preheated oven and cook for 10’. Remove from the oven, flip the loins and brush over them some of the reserved marinate. Place back in the oven and continue cooking for 8’ more.
- Then remove from the oven, brush some more of the marinate and place back in the oven where you you turned the grill/broiler on at max degrees. Cook for 4-5’ taking care not to burn your loins, remove from the oven, flip the loins and brush over them some more of the marinate. Place back in the oven and continue grilling for 4’ more.
- Remove from the oven and allow to rest, covered with foil, for 8-10’. Then slice to less than 1cm thickness and serve with your favourable side dish while basting the remaining marinate all-over them.
