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Recipe Detail Page
Pork Loin with Young Carrots in Soy-Ginger Glaze
Spring 2012
This sweet and savoury dish takes an Asian inspired marinade and elevates simple pork and carrots. Try the marinade on your next batch of oven-baked chicken wings!
GLAZE
1 cup (250 mL) chicken broth
2 tbsp (30 mL) mirin
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) fresh grated ginger root
1 tbsp (15 mL) garlic chili paste
1 lb (500 kg) pork loin, trimmed and tied
2 lbs (1 kg) carrots, peeled and cut into 1-inch (2.5 cm) pieces
4 scallions, trimmed and sliced into 1-inch (2.5 cm) pieces
1 In a bowl, whisk together chicken broth, mirin, soy sauce, brown sugar, ginger and garlic chili paste until well combined.
2 Arrange pork loin in a roasting pan or baking dish. Pour marinade over pork, turning to coat. Cover and refrigerate, turning occa sionally, for at least 1 hour and up to 1 day. (If you marinate for more than 1 hour, remove the pork from the refrigerator about 20 minutes before roasting to let it come to room temperature.)
3 Preheat oven to 400°F (200°C).
4 Add carrots to pan, tossing with marinade. Roast in the centre of the oven, turning every 10 minutes, until pork is cooked through and just a hint of pink remains, about 25 minutes (this will vary depending on the thickness of the roast). Transfer to board to rest for 10 minutes. Carrots should be glazed and tender-crisp. (If the sauce is still thin or carrots need a bit more time, transfer roasting pan to stovetop and cook over medium-high heat until sauce is a glaze and carrots reach desired doneness.) Toss in scallions. Let sit while pork rests. 5 Slice pork and serve with glazed carrots and scallions.
Makes 4 servings
