Roast Pork Loin With Caramelized Ginger Sauce
Have the butcher crack the loin’s bones so you can cut the chops apart once cooked.
- For Pork & Marinade:
- 1/3 cup extra-virgin olive oil
- 3 tablespoons peeled and chopped fresh ginger
- 2 large garlic cloves, chopped
- 3 tablespoons chopped fresh basil, plus julienned basil to garnish
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 bone-in, fat-on pork loin (about 5 pounds total, with 1 chop per guest)
- For Caramelized Ginger Sauce:
- 1/2 cup sugar
- 6 star anise pods, roughly crushed
- Large pinch red pepper flakes
- 1 cup chicken or pork stock
- 1/2 cup Sherry vinegar
- 1/4 cup julienned basil leaves
- 2 tablespoons candied ginger, finely chopped
- 2 teaspoons dark sesame oil
- Salt and freshly ground black pepper
Adapted from wsj.com
In a food processor or blender, process olive oil, ginger, garlic, basil, salt and pepper until smooth.
Spread marinade all over pork loin and let sit at least 30 minutes at room temperature and ideally several hours or overnight in the refrigerator.
When ready to cook pork, preheat oven to 425 degrees. Place pork, fat-side up, in a roasting pan just large enough to hold it comfortably. Roast until thermometer inserted at thickest point reaches 138 degrees, about 1 hour.
Meanwhile, Make Ginger Sauce:
Heat sugar in a medium saucepan over medium heat until it begins to caramelize and turns just light brown, about 5 minutes. Add star anise and red pepper flakes to pot and stir 30 seconds. Remove from heat and let cool 2 minutes. Carefully pour in stock and vinegar, taking care as it may sputter, and gently stir. Return pan to medium heat and continue to cook until sugar is dissolved. Remove from heat and set aside.
Remove cooked pork from oven and transfer to a cutting board, reserving juices in pan. Loosely cover pork with aluminum foil and let rest 20 minutes.
Meanwhile, set roasting pan on stovetop over medium heat and add caramelized sugar mixture to pan. Deglaze pan, scraping up any browned bits from bottom. Pour sauce back into saucepan, set over medium heat and bring to a simmer. Remove from heat and stir in basil, candied ginger and sesame oil. Season with salt and pepper to taste.
To serve, slice between bones of pork roast to separate chops. Arrange chops on a serving platter. Sprinkle with salt and freshly ground pepper to taste. Drizzle with some of the caramelized ginger sauce and finish with julienned basil. Pass remaining sauce at the table.
Serve with Roasted Pear & Gorgonzola Salad with Arugula, Walnuts and Wildflower Honey found under 'Side Salads'.