I think that it has been established that I like pork. Maybe even love it and want to bear it’s oinky children. Though trying to imagine how said children would sound when laughing rather frightens me considering I tend to snort like a pig when laughing hard (maybe that’s not info I want out there on the web. Hmmmm…). As well as what their nose would look like. I don’t have the smallest schnoz in the world myself so join that with a piggy nose and Lord help the child socially. Plus, that only being able to cool down by rolling in the mud part could cause issues. I can see it now… “Junior, how many times do I have to tell you not to come into the house after you’ve been wallowing?!!!” But…but…*snort snort*… MOMMMMMM… I was hotttttt and…*snort snort*… you said no more 3 hour cold showers!” “No dear, no more cold showers. You’ll need those later when all the women see your nose. Now go get one of your brothers and the axe so I can make dinner”.
Maybe it would better if it were the children of a Llama. I don’t think I’d ever eat llama meat. Food for thought…. or dinner. *Snorts* I crack me up.
I started a pork loin roast marinating a few days ago. Yes, a few days. I like to do a two day marinating time usually and meant to make this last night but it didn’t happen that way. Why? Because I’m a lazy slug. What can I say?
I was worried that the three days would lead to an overly salty piece of meat with the texture of liver. I was pleasantly surprised when that was far from the case. We ended up with a pork roast that my husband ate I think 4 pieces of, I ate two pieces which is rare for me (unless I’m eating mid rare beef in which case just set a side of beef and a knife in front of me). Let’s just say that out of a four pound pork loin there is enough left for a sandwich. Add in the salsa that I made (which my husband actually tried…GASP!!) So yeah… it turned out. So if you’re a pork fan or like to have fruity relish/salsas with meat, this may be for you.
The marinade is an extreme adaptation of one from all recipes recipe. The salsa is me though as with 99.9% of the things we think we are creating, I am sure there are 500000000 variations online somewhere.
Roast Pork Loin In An Asian/Mex Fusion Marinade
With a Blackberry Peach Salsa
- 1 3 to 5 pound pork loin
- 1/2 cup lime juice
- 2/3 cup soy sauce
- 1 cup brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons sesame oil
- 1 small jalapeno, sliced thin
- 1 6 ounce container blackberries
- 1 large peach, chopped
- 6 grape or cherry tomatoes, halved or quartered depending on size
- 1/4 cup finely chopped green pepper
- 1/3 cup honey
- 1/4 cup lime juice
- 1 teaspoon salt
- 1 jalapeno, seeded and minced
- 3 green onions, thinly sliced
- Mix all the marinade ingredients in a large ziploc bag. Leave the lime halves in the marinade. Add the pork roast, turning to coat. Refrigerate for at least 12 hours and up to 3 days.
- Preheat oven to 450 degrees. You heard me; 450.
- Put roast in a foil lined pan. Again, why make more clean up for yourself if you don’t have to. I want to give a huge kiss to whomever invented foil. On a side note, remember when it was “Tin Foil” not aluminum foil. If you do, that means you too are old like me. Welcome to the club
- Cook roast until it reaches an internal temp of 145 degrees; about 40 minutes. Start checking at 30 and frequently there after. It goes up quickly at that temp. But doing it this high, you get a nice crispy outside and a juicy inside.
- While it cooks, make your salsa (can also be done earlier in the day)- mix your salsa ingredients. Taste for seasoning but remember all flavors will get stronger as it sits.
- When pork is done, let it rest for about ten minutes before cutting. Drives me nuts when people cut meat the second it comes out of the oven. LET IT REST! The juices go back into it and make it that much juicier and more flavorful.
- Slice as thin or as thick as you like and serve with the salsa.