You know what’s great about trying new cuisine or ingredients? You can try them in new ways – or, I suppose, OLD ways with a new twist.
Are you confused? Sorry. Let me explain in detail:
This week I attempted Indian food for the first time – Tandoori Salmon. It was actually AMAZING. I bought fresh ginger for the recipe. I’ve used ginger before, but not very often. The combination of the extra ginger sitting there and the marinade I made for the salmon gave me an idea. I scrapped the recipe I was going to try for my Thursday meal and made up my own instead!
And now I’ll share it with you! I’m calling it “Spring Pork Loin” because I suppose I’m wishful thinking. It is mid-March after all, and the weather has topped 50º more than once this week! (But then again, in Chicago that means nothing. Reluctant prediction: we will get another snow storm in April.)
Pay attention to the captions on the photos – they include instructions!
Here’s what you’ll need:
I started with a 4 lb. pork loin which I patted dry with paper towels. Next I made the marinade, which also serves as our liquid for the crock pot.
Now brush that marinade onto the pork.
I let that sit while I made the “crust”:
Stir in the Dijon mustard, then brush that ‘crust’ onto the pork:
Be sure to get all sides and cover thoroughly. (More crust = more flavor!)
Pour the remaining marinade into the pot. Just be careful not to wash away the crust. I poured mine in that little space you see above the pork.
Make the apple onion salsa by slicing an apple (I used Gala and a quarter of a Golden Delicious we had in the fridge. You see, I really do save and use everything. – almost -) and putting it in a bowl. Cut up half of a white onion by slicing vertically through the bulb 3 times, cutting in half crosswise, and then cutting a few times crosswise again to get big chunks. Put in bowl with apple. Add the applesauce, orange juice, and cinnamon, and toss.
Now (gently) dump that ‘salsa’ on top of the pork! (I’m calling it a salsa because it’s the only word that comes close to a chunky kind of sauce. It’s not a slaw. It’s not a chutney. So it’s a salsa!)
Cover any bit of the pork that is showing by moving the chunks around.
Now put on the lid and cook for 8 – 9 hours on LOW. I originally cooked mine for 8 on low, but had to cook it for an additional 30 mins on HIGH because it wasn’t as tender as I wanted.
Here’s the finished product, ready to eat!
Look at how caramelized the apples and onions were. They not only got soft but also soaked up the juice. The ginger and orange juice are bright against the deep, traditional ‘au jus’ flavors of the marinade, which is further balanced by the sweet apples. And the crust just melted right into the pork. So, maybe it was more of a ‘rub’ than a ‘crust’, since a crust implies crunchy, and crunchy it was not. It did however impart that nice spring flavor and extra layer of texture. All the pork has this great ginger scent. It’s just a hint, not too spicy or overwhelming. The meat was falling apart into shreds – just perfect to make a Second Meal of pork tacos or pork sandwiches!
I served it with a slightly modified version of these roasted sweet potatoes (yes, I jumped on the coconut oil bandwagon!).
If you’re craving spring, give this a try and let me know what you think!
1 4lb Pork Loin
1/8 C soy sauce
–up to 3/4C red wine
Juice from 1 orange
2 Tblspn Dijon mustard
1 tsp fresh minced ginger
1 Tblspn diced garlic
Zest from 1 orange
1 Apple, sliced
Half large white onion, chopped
1/3 C Applesauce
Juice from 1/2 an orange
Few dashes of cinnamon (I used 5)