Monday, August 1, 2011

Asian Pork Roast

Yum
One of my dearest friends from Sri Lanka is visiting me and she inspired me to do this Asian Pork Roast.  We used to love to cook together in the kitchen and just like old times we worked well together to come up with this very simple but unbelievably delicious roast.   We accompanied it with some roasted vegetables and it was definitely a meal to remember.

Ingredients:
2lbs of lean pork loan
1 cup of apricot preserve (see note)
1/3 cup of soy sauce
1/4 cup of Chinese cooking wine (or sherry)
4-6 garlic cloves grated
2 inches of grated fresh ginger
Pepper to taste

To start, prick the pork with a fork all over then marinate for 30 minutes on the counter.  I simple put all the ingredients in a large zip-loc bag and let it marinate away.

Note: You can use orange marmalade, peach preserve or pineapple juice in place of the apricot preserve. 

Place  the pork and the marinate in a large baking dish and dot a little bit of butter or margarine along the top.  Cover the baking dish with foil.

Bake 400 degrees for 20-25 minutes.  Then increase the heat to 500 degrees, remove the foil  and move the pork to a higher rack in the oven and allow to bake (uncovered) another 10-15 minutes so the outside becomes browned.   Test the pork to make sure it is done.  Allow to sit for 5-10 minutes before carving.

Serves 4-6 people.  Enjoy with your favorite vegetable side dishes.  Serve the sauce in the pan as a gravy for the pork.

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8 comments:

  1. Your photos always make me want to cook - and I'm a baker, not a cooker lol. Great job on this it looks FAB and I will definitely be printing this one out :D

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  2. I just did an Asian Pork Tenderloin for dinner tonight! This marinade sounds like it would be great with pork!

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  3. Oh - this sounds fantastic! I love that type of pork marinade! Enjoy your visit with you friend and tell her hello!

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  4. This roast sounds delicious and extremely flavorful! Can't wait to try it!

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  5. In your recipe for the marinade, it calls for 2 inches of grated fresh garlic. Did you mean to write ginger, since it already calls for 4 to 6 cloves of garlic. I have never heard garlic referred to in inches but have seen ginger referred to in this manner. Thanks for the recipe. Looks good.

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  6. Hi Billie Rachel- Thank you for catching that typo. Yes, it's ginger. :)

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