The perfect meal to cook when you don’t feel like standing in front of the stovetop for a long time. The pork sits in a flavorful marinade and then is quickly seared and baked in the same pan so clean up is simple.
This pork is cooked to perfection with the most delicious combination of Asian flavors. Soy, ginger and sesame oil are paired with spicy sriracha, honey and Worcestershire. The pork marinates and absorbs the flavors beautifully.
I love to serve this pork with coconut jasmine rice and broccoli. “Keep the side simple”, is a good idea as I don’t want anything to steal the pork’s thunder.
Let’s get right to it, here’s how I made this Asian Pork Loin.
Using a gallon size ziplock bag, add the grated ginger, sesame oil, soy sauce, Worcestershire, sriracha, and honey.
Add the pork loins to the bag. Squeeze out as much of the air as possible and swirl the loins around so they get evenly coated with the marinade.
Place the bag in a pyrex or shallow dish. Let sit in the refrigerator for at least 30 minutes.
Tip! The dish will prevent any spills into the refrigerator in case of any leaks from the bag.
Before cooking, let the pork loins sit at room temperature for at least 10-15 minutes.
Pre heat the oven to 350º.
Set a large frying pan on high and add enough olive oil to coat the bottom.
Once the oil is heated high, add the loins one at a time.
Tip! Make sure you are wearing an apron as the splatter will be big!
Sear the loins for about 2-3 minutes per side. Sear all sides.
Add the marinade from the ziplock bag into the pan and turn off the heat.
Insert an oven proof thermometer into the thickest part of the biggest loin.
Bake the pork until the thermometer reaches 155º about 10-15 minutes for a medium-well done pork.
Tip! The temperatures for cooked pork are as follows:
145-150º for medium rare, 150-155º for medium, 155-160º for medium well and 160º for well done. It is important to keep in mind that after removing the pork from the oven, the temperature will continue to rise for the next 5 minutes or so.
After the pork has reached the desired temperature, remove from the oven.
Remove the loins from the pan they cooked in, and let sit on a separate plate or cutting board. Let sit for at least 5 minutes to allow the juices to remain inside of the pork.
Tip! Cutting the pork right after taking it out of the oven will make the juices inside of it pour out therefore leaving a dry pork loin.
Once the pork has rested, slice the loins and serve. Pour the cooked marinate in a gravy boat and pour the sauce over it.
Served with rice and simple vegetables this is a fantastic meal. Oh and the leftovers? They are even better!
- 1 large oven safe frying pan
- 1 oven safe meat thermometer
- 2 1 lbs lean pork loins they are usually sold together
- 1 tablespoon grated ginger
- 1/2 cup soy sauce
- 1 teaspoon sesame oil
- 1/4 cup Worchestershire
- 1 tablespoon sriracha
- 2 tablespoons honey
- In a gallon size zip lock bag pour the grated ginger, soy sauce, sesame oil, Worcestershire sauce, sriracha and honey.
- Add the pork loins in with the soy sauce mixture. Make sure that the loins have been covered well in the mixture.
- Without spilling, try to get as much as the air out of the zip lock bag and zip it up.
- Place the bag in a pyrex or wide dish to prevent any spills.
- Refrigerate the loins for at least 30 minutes to let the marinade flavor the meat.
- Preheat the oven to 350º.
- Before cooking the loins allow the to come to room temperature for at least 10-15 minutes.
- In a large frying pan, add enough extra virgin olive oil to coat the bottom.
- When the oil has heated add the loins, one at a time.
- Sear the pork loins on both sides until nice and golden, about 2-3 minutes per side.
- Insert an oven safe thermometer in the thickest part of the largest pork loin.
- Once the loins are seared, bake the pork until it reaches the temperature of your choice.
- 145-150º for medium rare, 150-155º for medium, 155-160º for medium well and 160º for well done. It is important to keep in mind that after removing the pork from the oven, the temperature will continue to rise for the next 5 minutes or so.
- Once the pork has reached the desired temperature, remove from the oven and remove from the hot pan.
- Let the pork loins rest for about 5 minutes before cutting into them.
- Pour the liquid in the pan into a gravy boat or bowl for easy pouring.
- Slice the loins and serve with your choice of sides.