Pork Recipe
Make Pork Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Marinade
Vegetable Pan-Roast (side)
Pan Sauce
Method
Pork and Marinade
- 1
Prepare the marinade
Mince the garlic and grate the ginger. In a bowl combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs brown sugar, minced garlic, 1 tsp grated ginger, 1 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Whisk until sugar dissolves and mixture is uniform.
- 2
Marinate the pork
Place the pork loin in a resealable bag or shallow dish. Pour half of the marinade over the pork, reserving the other half for brushing and finishing. Massage the pork to coat evenly, seal or cover, and refrigerate for at least 30 minutes and up to 4 hours.
- 3
Sear the pork
Remove pork from refrigerator and let sit at room temperature 10 minutes. Preheat oven to 400°F (200°C). Heat a heavy, ovenproof skillet over medium-high heat. Add a light drizzle (about 1 tbs) of olive oil to pan. When shimmering, sear the pork 2–3 minutes per side until browned on all sides (including ends).
- 4
Roast to finish
Brush seared pork with some of the reserved marinade. Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 145°F (63°C), about 12–18 minutes depending on thickness. Remove pork from oven and tent loosely with foil; rest 10 minutes before slicing.
Vegetable Pan-Roast (side)
- 5
Prep vegetables
While pork roasts, toss halved baby potatoes, carrot coins, and sliced shallot with 2 tbs olive oil, 1 tbs fresh thyme or rosemary leaves, 1/2 tsp salt and 1/4 tsp black pepper in a bowl until evenly coated.
- 6
Roast vegetables
Spread vegetables in a single layer on a rimmed baking sheet or in a second ovenproof pan. Place in the oven alongside the pork for 18–25 minutes, stirring once halfway through, until potatoes are tender and edges are golden.
- 7
Finish vegetables
If vegetables finish before the pork rests, keep them warm in the oven on the turned-off hot rack. Taste and adjust seasoning with a pinch more salt or some chopped parsley.
Pan Sauce
- 8
Deglaze the pan
When the pork is removed to rest, return the skillet to medium heat (careful — handle will be hot). Pour in 1/2 cup chicken stock and use a wooden spoon to scrape up browned bits from the bottom of the pan. Let stock simmer and reduce by about half, about 2–3 minutes.
- 9
- 10
Serve
Slice the rested pork into 1/2-inch thick medallions. Spoon pan sauce over the slices and serve with roasted vegetables alongside.