awesome spicy thai boneless pork loin
photo by Bonnie G #2
- Ready In:
- 2hrs 5mins
30 1/2 inch slices
- 1⁄4 cup soya sauce
- 1⁄4 cup lime juice
- 2 tablespoons honey
- 1 tablespoon oil
- 2 tablespoons minced ginger
- 3 cloves garlic
- 1⁄2 teaspoon crushed red pepper flakes
- 3 1⁄2 - 4 lbs roast
- Mix soya sauce, lime juice, honey, oil, ginger, garlic and chilies.
- blend well.
- put pork roast in a zip lock bag and add marinate.
- Refrigerate overnight and turn occasioally.
- 400 oven.
- grease a shallow roasting pan Roast pork uncovered for 15 mins.
- reduce to 350.
- Interior temperature should reach 170 f.
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5 Stars it is ! <br/> This was our dinner tonight and was delicious. The pork was so moist and almost fell apart. We really liked the flavor and I too made this in the crock pot with all the marinade. (I marinated it overnight in the fridge). I cooked mine for around 3 hrs at about 250 degrees and turned it several times. I also thickened the sauce with some flour at the end and it was a wonderful topping for the meat. I served the sliced pork over some spaghetti and the sauce was just what the dish needed. <br/>I will definitely make this again and use the marinade for other pork cuts too. <br/>Donna
I love this! I've made it twice. The second time I put a little more red pepper flakes for a little more kick. I marinated it over night and cooked it in the crock pot. FABULOUS! Thanks for sharing! UPDATE: Crock pot cooking time is about 4-5 hours on low. When done, shred the meat so every bite absorbs those delicious juices. Makes a great gravy over rice!
If I could give you 10 stars for this amazing recipe...I would. I marinated the pork (1 1/2 lbs) overnight and put in the crockpot with the marinade for about 51/2 hours on low. Thickened the marinade with a wee bit of cornstarch and served it with basmati rice and veggies. The meat was very juicy and tender. In fact is was so good that I wanted the leftovers for brekky. But I held out until this afternoon. Thank you for sharing this awesome recipe that will be made alot.
This was so good and simple. I followed the ingrediants exactly but changed the procedure to fit my needs for a very busy fall day. Didn't marinate at all or even brown or sear the pork. Added all the ingredients for the spices to the bottom of my crock pot, stirred and then added the pork loin fat side up. Then set the crock pot on low for 6 hours. Around every 2 hours or so I turned the roast to make sure all sides were drenched in the sauce. The result was a nicely browned, flavorful and moist pork loin. The flavors seemed to blend so well and using this method don't think the marinade was even needed prior to cooking but I may try that next time. Served over Thai noodles and the gravy that was made in the crock pot made for a wonderful flavored sauce. This will be on our regular menu from now on. I highly recommend it to anyone. Very differant flavors that truly compliment the pork.
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RECIPE SUBMITTED BY
I'm a farm girl from Ontario, now living in Newfoundland for 27 years and love it. Lots of fresh air and a beautiful view of the water. Space to enjoy all my flower beds, and friendly people. I love to cook and feed people well, with all my added Newfoundland recipies its no problem. My favorite cook books are a set of Betty Crocker books, 20 in all, which I have had for at least 35 years.