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Kelly the Kitchen Kop

Easy Asian Pork Loin

January 28, 2009 5 Comments

*Amazon or other affiliate links may be included, see full disclosure after the post. I'm not a medical professional, so use anything you read here only as a starting point for your own research.

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Easy Asian Pork Loin

Yummy Asian Pork Loin

Kent made dinner again the other night, well I helped a little, and it turned out really well!  The 6 of us ate about 4 pounds of pork loin, so obviously, we all loved it.  He came up with the recipe himself – he got inspired watching the Saturday morning cooking shows again, and I'm loving this Saturday morning routine of his more all the time!  (He flips on the Food Network while he makes his coffee and egg sandwich.)  So as he watched them doing different things with pork loin, he got the ideas for the following recipe, which I named…

Print Recipe

Easy Asian Pork Loin

Servings: 4 servings
Author: Kelly the Kitchen Kop

Ingredients

  • 2-4 # pork loin from a good farm with healthy animals - rarely found in a grocery store
  • 1 onion chopped, I use organic
  • 4-5 cloves garlic chopped
  • 2 organic apples chopped
  • 1 can of pineapple "tidbits" in pineapple juice no high fructose corn syrup

Sweet and sour sauce ingredients:

  • 1 1/4 cups chicken broth
  • 1/2 cup palm sugar
  • 1/3 cup red wine vinegar
  • 2 teaspoons fermented soy sauce
  • 1/4 cup cold water
  • 2 Tablespoons arrowroot flour

Instructions

  • Cut a slit down the center of the pork loin, and put inside the open meat:  the chopped onion, garlic, apples, and pineapple.  Wrap it up tightly in parchment paper and then foil to keep the juices in.
  • Bake until a thermometer reads 145* at the thickest part of the meat.  We baked it inside our covered stone for 35 minutes at 325*, then another 35 minutes or so at 400*.  (Because we had to turn the oven up for the muffins we were having with it - see recipe for those below.)
  • Meanwhile, make the sweet & sour sauce...
  • In a medium saucepan add broth, sugar, red wine vinegar, and soy sauce.  Bring to a boil while you mix the water and arrowroot together, then add to the sauce and stir until thickened.
  • You could serve with this rice that we use lately or germinated rice!  If so, you probably will want to double or triple the sweet and sour sauce recipe, though, so you have more to serve it with.

Cranberry Orange MuffinsTo go with this Asian pork loin, Kent stir-fried some snap peas (the flat kind) with olive oil, sea salt & pepper, garlic powder and onion powder.  (Even the kids eat these they're so good.)  And I made these: cranberry orange muffins. Our family ate 17 of them!

More you might like:

  • Read about when Kent made dinner a couple weeks ago – what a guy!
  • 10 Healthy Breakfast Ideas – well, now it's more like 12 or 13, because I keep adding more.  Take a look at one of my most popular posts ever.
  • Are you missing passion in your marriage?  This relates to nutrition, honest!  Well, sort of.
  • Are you struggling to pay for groceries like many are these days, especially when trying to buy healthy foods?  Here are a couple posts to help:  12 tips for Eating Healthy on a Budget..  Also, I just posted one of THE best articles I've ever read on the topic of eating healthy affordably, written by my friend, Anne:  eating healthy shouldn't cost an arm and a leg.

Meal Planning Help!

meal plans 500Sick of planning meals and answering the question, “What am I going to feed these people?” No matter what kind of eater you are (traditional, GF, paleo, vegetarian)… Check out these affordable interactive easy-to-use meal plans where the work is done for you.  NOW recipes also available from Nom Nom Paleo, The Paleo Mom, and Wellness Mama all in one spot!  You can read over my review here.

photo, Creative Commons 2.0
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Comments

  1. Erica says

    February 2, 2009 at 8:48 AM

    I had to laugh, because I stumbled upon your blog a few months ago (I think because I googled a recipe for carmel corn without corn syrup). I’ve been reading since and today I peered at the pork loin picture and thought “that looks like a label from Creswick farms”, which is a local organic farm near me…which I purchase primarily through my CSA. So I read your bio and discovered we live close! I am in Grandville and am a member of Trillium Haven Farm. Small world! I will of course keep reading and perhaps pump you for ideas of local natural food!

    Reply
  2. TrailGrrl says

    January 31, 2009 at 5:43 PM

    Thanks for the recipe. I’m always looking for pork recipes because I don’t know what I’m doing, and hubby’s mother ruined him for life with dry tasteless pork roasts. My mother made pork chops and maybe spare ribs that I remember. Well, of course bacon and sausage.

    Just got back from the once-a-month winter farmers’ market with a big stash of pasture raised good meat. I might go crazy and buy 1/4 beef. It would be 2.19/pound and you pretty much can say how you want it in terms of which cuts.

    Pork seems to go well with fruity things… apples and pinapple and such.

    You’re lucky to have another cook in the house.

    TrailGrrl

    Reply
  3. Stacey says

    January 28, 2009 at 1:06 PM

    My hubs would love this! I’m not a pork person, but I would PROBABLY like it, too… 🙂

    Reply
  4. Kelly says

    January 28, 2009 at 10:42 AM

    OH yeah! That’s a very good suggestion, thanks Julie!

    Reply
  5. Julie says

    January 28, 2009 at 7:50 AM

    Sounds delicious and I will try it soon. Thanks. I might suggest that instead of wrapping the meat directly in foil (it’s very reactive) wrap first in parchment paper and then wrap in foil.

    Reply

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