- 4
Ingredients
- 4-6 SERVINGS
- • 8 cups chicken broth
- • 1 teaspoon freshly grated lemon zest
- • 6 cups orange juice
- • 2 tablespoons Thai red curry paste
- • 1 tablespoon sugar
- • 1 teaspoon flat-leaf parsley, chopped
- • 1 teaspoon chives, chopped
- • 1 teaspoon fresh thyme, chopped
- • Coarse salt and freshly ground black pepper, to taste
- • 2 pounds boneless center-cut pork loin roast
- • 2 tablespoons unsalted butter
- • 1 teaspoon cilantro, chopped
- Soy-Glazed Sweet Potatoes
- • 1 tablespoon unsalted butter
- • One 1-inch piece fresh ginger, peeled and finely minced
- • 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- • 2 cups water or low-sodium chicken broth
- • 1/2 cup light brown sugar
- • 1/4 cup soy sauce
Preparation
Step 1
1. Preheat the oven to 350ºF.
2. In a large saucepan over medium-high heat, combine the chicken broth and zest. Boil until the liquid is reduced by half, about 15 minutes. Add the orange juice, curry paste, sugar, parsley, chives, thyme, and salt and pepper. Simmer for another 10 minutes over medium heat.
3. Add the pork loin, bring back to a boil, then reduce the heat and simmer gently until an instant-read thermometer inserted into the center of the pork reads 140ºF, about 30 minutes. (If the center of the roast is submerged in liquid, remove the roast from the pan to accurately check the temperature.)
4. To make the soy-glazed sweet potatoes, melt the butter in a medium saucepan over medium-low heat. Add the ginger and gently cook for 1 minute; add the cubed sweet potato and stir to coat with the butter. Add the water or chicken broth to just cover the potatoes, then stir in the brown sugar and soy sauce. Cook until the potatoes are just tender, about 15 minutes. Transfer the cooking liquid to a separate pot and reserve the potatoes. Simmer the cooking liquid until it is reduced to a syrupy consistency, about 1/4 cup. Pour over the sweet potatoes and toss gently.
5. Remove the pork from the pan, cover, and keep warm. Strain the liquid the pork cooked in through a fine-mesh strainer and return it to the pan. Simmer again until the liquid becomes thick enough to coat the back of a spoon, about 15 minutes. Whisk in the butter and cilantro and season again with salt and pepper to taste.
6. To serve, slice the pork and top with the sauce. Serve with the sweet potatoes on the side...and to drink: 2001 Gundlach Bundschu Pinot Noir, California or 2002 Pisoni Santa Lucia Highlands Pinot Noir, California.
Chef’s Notes
High-quality pork is the secret to this recipe. Look for a bright pink color when selecting your pork. To keep the meat moist, make sure not to bring the pork over 140ºF.