Teriyaki flavored pork loins that go so well with the Wild Rice Hash.
Pork Loins with Wild Rice Hash
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Pork Loins with Wild Rice Hash
Servings: 4 People
Ingredients
- 2 Pork Loins , excess fat removed
- 1 tbsp EVOO , Extra Virgin Olive Oil
- 50ml Teriyaki sauce
- 1 tsp Dry Oregano
- 250g Wild Rice & Basmati
- 2 tbsp EVOO , Extra Virgin Olive Oil
- 2 tbsp Balsamic Vinegar
- 200g Frozen Okra , whole but can also be chopped
- 200g frozen Peas
- ½ cup Walnuts , lightly crushed
- 1 tbsp Unsalted Butter
- 1 tsp Sugar
- 1 Red Chili Pepper , diagonally sliced, keep as much of the seeds depending on your heat preferences
- 3 tbsp Balsamic Vinegar
- 2 tsp Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- The night before cooking the pork loins mix the oil with the teriyaki sauce and the oregano in a bowl and add the pork loins in it. Place in the refrigerator covered with plastic wrap. An hour before cooking the loins take them out of the refrigerator.
- Turn on an air circulation and elements on (not grill/broiler) oven to 200° C and set the rack to the middle position.
- In the meantime, place on high fire a medium/large pot filled with salted water. When it comes to a boil add the rice, reduce the heat and simmer for about 22 minutes, stirring 2-3 while cooking, until rice has softened but still a bit al-dente.
- Remove from the heat and place in a sieve to drain. Immediately return to the pot and cover with the lid while placing a kitchen towel in-between. Allow for 3 minutes for the extra moisture to be absorbed, fluff with a fork and keep aside with the lid off.
- Furthermore, we place a small sautéing pan over low-medium heat and add the butter and the sugar. Once melted we add the walnuts and stir well to get well coated. Cook for 5-7 minutes until nicely colored and caramelized.
- In an oven proof dish add the okra and the peas, season with the salt and pepper pour over them the rest of the oil and the balsamic vinegar and toss well. Place in the preheated oven along with the loins and cook both dishes for 22-24 minutes, until nicely charred while tossing halfway through. Remove from the oven and allow to cool a bit.
- We build our dish by combining into the rice the okra and peas along with the walnuts and the chili peppers. Give it a good stir and serve next to the sliced loins.
