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…

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Easy Asian Pork Loin

Author Kelly the Kitchen Kop

Yield 4-8 servings

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.

To 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.

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