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3 hours
Prep: 1 hours
Cook: 2 hours
786 calories per serving view nutrition facts
4 servings
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| 2 | pounds | pork loin | |
| 1/2 | cup | chicken broth | |
| Marinade | |||
| 1/4 | cup | honey | |
| 1/2 | cup | soy sauce | |
| 1 | tablespoon | cornstarch | |
| 1 | x | ginger | 1 inch slice, fresh |
| 1 | each | star anise | |
| 3 | each | garlic cloves | |
| 1 | x | honey | |
| 1 | cup | orange juice | |
| 2 | tablespoon | sesame seeds | |
| 1 | each | orange zest | |
| 2 | each | oranges | peeled, grated, sliced |
| 1/2 | cup | sherry | dry |
Preheat the oven to 425 degrees.
Place the pork in a shallow bowl.
Puree the soy sauce, ginger, garlic and half of the orange juice in a blender.
Pour half of the mixture over the pork.
Add the grated orange peel.
Cover.
Marinate at room temperature for 2 hours.
Combine the remaining soy sauce mixture with the remaining orange juice, the sherry, chicken broth, the measured amount of honey, the cornstarch and the star anise.
Heat to boiling.
Boil until the sauce thickens (about 1 minute), stirring constantly.
Strain.
Lift the pork from the marinade.
Place on a roasting rack in a pan.
Brush with the unmeasured honey.
Sprinkle with sesame seeds.
Insert a meat thermometer in the center of the meat.
Roast to an internal temperature of 150 degrees (30-40 minutes).
Remove from the oven.
Immediately cover with foil.
Let stand for 10 minutes (the meat will continue cooking).
Slice to serve.
Garnish with orange slices.
Strain the pan gravy into the sauce and serve separately.
| % Daily Value* | |
| Total Fat 39.0g | 60% |
| Saturated Fat 14.0g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 187mg | 62% |
| Sodium 1984mg | 83% |
| Total Carbohydrate 41.0g | 14% |
| Dietary Fiber 3.0g | 12% |
| Sugars 25.0g | |
| Protein 68.0g | 136% |
| Vitamin A | 5% | Vitamin C | 96% | |
| Calcium | 17% | Iron | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - The Greeks planted Parsley and rue as borders around herb gardens, from whence comes the old saying: "being at the parsely and rue", meaning to be at the beginning of a project....
I found this pie to be a great combination of flavors that would appeal to those liking apple, pecan, and custard pies. On top of the great taste was the fact that this pie was one of the simplest to prepare. The only suggestion I have is to purchase a deep dish pie crust as the filling was more than enough for one regular pie crust but probably not quite enough for two. Because of the delicious combination of holiday pie flavors and ease of preparation, it is a great choice to take to those holiday events. I plan to.
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
