Asian Brined Pork Loin with Sesame Soy Roasted Broccoli


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YIELD: 4 servings
TOTAL TIME: 1 day, 2 hours
ACTIVE TIME: 30 minutes

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White wine or mirin 375 g 375 mL / 1 ½ cups
Soy sauce 375 g 375 mL / 1 ½ cups
Ginger, thinly sliced 100 g 12 tbsp
Red pepper flakes  – 1 orange
Naval orange, thinly sliced to taste to taste
Sesame oil 30 g 30 ml / 2 tbsp
Water, cold 2 kg 2 L / 8 cups
Pork loin 2.7 kg / 6 lb  –
Neutral oil 15 g 15 mL / 1 tbsp
Broccoli, florets 600 g / 1 ¼ lb 3 cups
Sesame seeds 15 g 15 mL / 1 tbsp
Olive oil, extra virgin 30 g 30 mL / 2 tbsp
Sesame oil 15 g 15 mL / 1 tbsp
Soy sauce 10 g 2 tsp
Black pepper, freshly ground to taste  –

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]In a large pot, combine the mirin/white wine, soy sauce, ginger, red pepper flakes, orange slices, sesame oil and water. Add the pork roast, cover and refrigerate overnight. If you didn’t do this last night, you can marinate the pork for 2 hours now.

Preheat the oven to 180°C /350°F. Drain pork and let it come to room temperature. Pat dry.

3 In a roasting pan, heat the vegetable oil. Add the pork roast and cook over medium high heat, turning occasionally, until browned all over, about 10 minutes.

4 Transfer the roast to the oven and roast for about 1 hour or until a thermometer inserted in the thickest part of the meat registers 57°C / 135°F.

5 Cover the pork very loosely with foil and let rest for 15 minutes.

Increase oven heat to 220°C / 425°F.

7 In a bowl, combine the olive oil, sesame seed oil, and soy sauce. Whisk to combine.

Place the broccoli on a baking pan. Drizzle with oil mixture over the broccoli. Sprinkle with sesame seeds and season with black pepper. Toss to coat. Spread the broccoli into an even layer.

9 Roast for 10 minutes, turn the broccoli, then continue roasting for 5 more minutes, or until tender and the edges are crisped.

10 Season with additional soy sauce and black pepper if desired, and then serve warm or at room temperature.

11 Carve the pork roast and serve with broccoli.[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • The pork loin roast you use can be bone-in or boneless. If it has bones you can carve the meat off the bones and save the bones to make stock.

  • Mirin is a difficult ingredient to find. We usually use white wine instead.

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