Friday, December 23, 2011

Pork Loin w/Orange and Honey Sauce

Tonight was clean out the fridge night. My dear hubs bought me a fridge for my birthday present. Now some of you may think WHAT...a present...a fridge...but for those of you who know me that was the best present you could have ever given me. We are SLOWLY redoing our kitchen and the fridge was the next in line to go. So we are having to get rid of as much as we can so we can replace our old one tomorrow. It is very exciting times my friends!! Very exciting times!! Well tonight I pulled out a pork loin from the freezer and pulled a whole bunch of veggies from the fridge. I went for an oriental theme since what I pulled was a bunch of peppers, Brussels sprouts, and I even had oranges. So I hope you all enjoy!!


1 pork loin, seared
1 red onion, diced
3 carrots, diced
1 orange pepper, diced
1 yellow pepper, diced
1 green pepper, diced
1 pkg mushrooms, diced
9 – 10 Brussels sprouts, halved
6 cloves garlic, sliced

Sauce:
5 cuties, juiced
½ cup Kikkoman Ponzu sauce
1 tbsp Oriental Hot chili sauce
1 tsp oriental hot mustard
2 tbsp honey
1 tbsp sesame oil
2 tbsp pickled ginger, minced
3 dehydrated oranges, chopped finely

For the sauce, in a mixing bowl, combine all ingredients and mix thoroughly. You can go easier on the “hot stuff” per your taste buds, but my family likes it on the spicy side. Mix to taste. If you find something is missing, add a bit more until you get it to the flavor you wish. Above is the exact measurements I used and we loved it! Sear the pork loin on all sides in a cast iron or a non-stick skillet and deglaze with about ½ cup chicken stock. Add all of the chopped veggies into the slow cooker and nestle the seared pork loin into the middle of the veggies. Pour the chicken stock over the pork and veggies and also your sauce. Set the crock pot to 6 hours.




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