Thursday, December 3, 2009

Spicy Korean Pork Loin

I found this recipe in my Cooking Light Complete Cookbook, and it was SO good! We've been eating a lot of pork loins lately, (guess that's what happens when I stock up on meat sales) so I wanted to find something with a different spin on it. The brown sugar carmelizes while baking and creates a nice crust on the pork. This was really spicy too, almost too spicy for the hubby I think, and he adds cayenne pepper to everything. We served this with asian couscous and it was a perfect pairing.

Spicy Korean Pork Loin
Source: Adapted from Cooking Light Complete Cookbook

2 lb pork loin
2 tbls. brown sugar
1/4 c. low-sodium soy sauce
1 tbls. crushed red pepper flakes
1 tsp. ginger, minced
2 tsp. dark sesame oil
3 garlic cloves, minced

1 c. low-sodium chicken broth

Combine pork and all ingredients through garlic in a large ziplock bag. Marinate in refrigerator for 1 hour, turning bag occasionally.

Preheat oven to 400 degrees. Take pork out of refrigerator and let sit at room temperature while oven preheats.

Place pork in oven proof baking dish. Pour half the chicken broth into pan. Bake for 40-50 minutes, until internal thermometer reads 145-155 degrees. Let sit for 5-10 minutes to let juices settle back into meat.


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