Orange Ginger Pork

by Gavan on December 10, 2010

1 x 2 lb organic pork loin
1 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper

1 tbsp fresh ginger – grated
1 large orange – juice & zest
2 tbsp olive oil
1/4 tsp black pepper

Begin by preheating a large skillet on high heat for 1 minute. Season the pork fillet with S&P on all sides. Once pan is hot drizzle 1 tbsp olive oil into pan and sear pork for 2 minutes on all sides until golden brown. Meanwhile whisk the marinade ingredients together. Once pork is seared add to marinade and coat evenly. Let cool. Cover and refrigerate. Marinade for at least 2 hours.

NOTE: You can do this ahead of time and keep in the fridge for up to overnight.

Remove from fridge 1 hour before cooking to let return to room temperature.

Preheat oven 400°F.

Place pork on a foiled oven tray and pour broth around on tray
NOTE: I use this technique of adding broth when roasting lean meats. It helps add moisture when cooking.
Roast for 20 minutes or until internal temperature 155°F. Remove. Place some foil loosely over and let rest for 10 minutes before slicing.

I served it with sauteed Swiss chard.

1 bunch Swiss chard
1 tbsp olive oil
2 tsp fresh ginger – grated
1/4 cup organic chicken broth

Wash thoroughly and dry. Tear the leaves from the stalks. Roll leaves lengthwise like a cigar and slice into 1/4″ strips. Set aside. Lay all the stalks together and chop finely.Preheat saute pan on medium heat for 30 seconds. Drizzle olive oil and add stalks. Saute for 2 minutes. Add ginger and continue sauteing for another minute. Add leaves and mix together.

Saute for 1 minute until leaves start to wilt. Add broth and cover with lid. Cook for 2 minutes, stirring occasionally.
Taste and season with S&P.

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.
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