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This is one of the best pork marinades I have had in ages, it is quick to throw together and the end result is wonderful. I drizzled the left over marinade that was in the pan over the pork at the end and it was so yummy. I served mine with parsnip mash and fresh vegetables done in garlic and butter, it was a great meal. If you would like to view the original recipe please click here. I did adjust some of the amounts to suit our taste but did not change the ingredients, I have listed the recipe exactly as it was posted with out listing my amounts as I was not measuring. This recipe can be played around with, to suit any ones taste, it can either be more sweet or spicy so take your pick. It can also be doubled if you want to make for more people.
If you have been keeping up with the progress of my beautiful handc
rafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1lb Pork loin
1 Cup honey mustard dressing
1 Garlic clove, minced
1/4 Cup onion, minced
1/8 Teaspoon red pepper flakes (or to taste)
1/4 Teaspoon salt (or to taste)
1/4 Teaspoon black pepper (or to taste)
Method
1. Place the pork loin in a gallon-size zip lock bag.
2. Pour honey mustard dressing into the bag and add the remaining ingredients.
3. Seal the bag, releasing as much air as possible from the bag before tightly sealing.
4. With your hands, thoroughly combine the ingredients by squishing and tossing the pork loin within the bag.
5. Marinate in the refrigerator for two hours (or up to 12 hours), squishing and turning the bag occasionally.
6. Place the pork loin in a roasting pan and pour the marinade ingredients over the meat.
7. Roast in a 350 F oven for one hour or until juices run clear or meat thermometer reaches 170°F.
8. While roasting, occasionally baste the meat with the marinade liquid.
I served mine sliced over parsnip mash with vegetables.
Serves 2
All photos taken by me unless otherwise stated.
This is a super simple recipe with a wonderful end result. If you making this for guests the sweet and sour leek mixture can be prepared ahead of time and just reheated before serving. I have listed between 800g to 1 kg pork fillet this is just depending on appetites and whether or not you serve as is or with a potato accompaniment, if you are serving with just the vegetables you would want to serve larger portions of meat. Feel free to change vegetables I have made this with asparagus, squash, snow peas it is really whatever you enjoy or what you want to use up in your fridge.
If you have been keeping up with the progress of my beautiful
handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
800g-1kg pork fillets (Read note above)
200ml Hot water
1 Teaspoon chicken stock granules
2 Leeks, sliced thinly (about 700g)
3 Cloves garlic, crushed
2 Tablespoons brown sugar
2 Tablespoons red wine vinegar
2 Medium green apples (like granny smith about 300g)
2 Tablespoons butter
1 Tablespoon brown sugar extra
400g Baby carrots
350g Broccoli/cauliflower mix
1 Cup water
1 Teaspoon chicken stock
3 Teaspoons balsamic vinegar
1-2 Teaspoons cornflour
Method
1. Preheat oven to 200 degrees Celsius.
2. Place pork, in an oven proof dish, rub with olive oil, cook pork between 30-45 Min’s depending on weight, Pour some of the stock from the leeks over pork about half way through cooking time.
3. Mix stock with hot water, pour half the liquid into a pan, add leeks and garlic, cook until leek softens.
4. Add sugar and vinegar, cook stirring about 5 Min’s or until leek caramelises. Add remaining stock, bring to the boil, reduce heat, simmer, uncovered until, liquid reduces by half, about 5 Min’s, keep warm.
5. Peel, core and halve apples, cut into thick slices.
6. Melt butter in a pan, cook apples and extra sugar, stirring, until apple is browned and tender.
7. Boil, steam or microwave vegetables until tender.
8. Remove pork from pan, cover to keep warm, in a small saucepan add juices from pork, with the extra cup of water, stock and balsamic vinegar, bring to the boil, reduce heat slightly, mix a little water with the cornflour add, stir until mixture thickens.
(I said 1-2 teaspoons cornflour depending on whether you want a thinner or thicker sauce.)
9. Slice pork thickly and serve immediately.
To Serve: Mound vegetables on a plate, arrange sliced pork over veg and top with sweet and sour leek and caramelised apples, drizzle with sauce.
All photos taken by me unless otherwise stated.
