Have you been to a Japanese steakhouse and had the ubiquitous starter salad that is just a few leaves of iceberg lettuce, perhaps a half a tomato and a few slices of cucumber…but is bathed in the most delicious, zingy, ginger-forward dressing ever? It’s got an orange hue and is very fragrant and honestly, I could drink it.
I got to thinking one day about making that at home and I’m happy to say that I was able to do so. I’ve been making it weekly and as a result, eating a lot more salad – which is a good thing.
What’s this all got to do with pork loin? Pork loin is great – super lean and a nice protein choice – but it’s bland. I thought why not use that super delicious ginger miso dressing as a marinade and see what happens? Magic – that’s what! You won’t be disappointed by how much lift this dressing gives to the humble loin. Try it out and you’ll be so happy!
Oh, and eat more salad!
Directions
Serves: 2-4 (assuming a 2-pound boneless pork loin)
Time: 2 hour, 15 minutes (including 60 minutes to marinate the meat)
Ginger Miso Marinade/Dressing:
2 Tbs white miso 2 Tbs apple cider vinegar 4 tsp freshly grated ginger (do yourself a favor and buy the ginger paste in a tube – grating 4 tsp takes a LONG time!) 4 tsp extra virgin olive oil (adding this before the honey will ensure the honey drops easily from your measuring spoon) 2 tsp honey 2 tsp brown sugar
1.5-2-pound boneless pork loin (not tenderloin) Salt and pepper to taste
Method:
Whisk all the marinade ingredients in a small bowl until smooth. Store in the fridge for up to 1 week. When you’re ready to cook – use roughly 1/3 cup to marinate the pork loin – I used a Ziploc bag. Be sure that all surfaces of the meat encounter the marinade. Store in the fridge for at least an hour – but could be more if you have the time.
Preheat oven to 400 degrees.
Many recipes for pork loin will have you sear the meat on top of the stove to brown on all sides – and you can do that…but I choose not to for this recipe since the marinade contains sugar and could burn.
Place the marinated loin on a baking tray and sprinkle the top with kosher salt and freshly ground pepper. Roast at 400 degrees for 35 minutes or until the internal temperature reaches 145 degrees F.
Reduce the oven to 350 degrees and continue to roast for 15-20 minutes until internal temperature reaches 165 degrees F. Allow to rest for 15 minutes. Slice thinly and enjoy!
A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!
