As the story goes, my Graddaddy Watson was out in the woods huntin’ and he got bit in the leg by a wild boar pig. He shot that pig and brought it home, cleaned it and threw it in the freezer. Then, he cleaned up his leg and told Grandmama not to cook that wild pig until he was sure that pig didn’t give him rabies. They waited around a few days, and Granddaddy never foamed at the mouth or got sick or nuthin’ , so they invited all the Watson boys over for a big wild pig supper!
Pork Loin Roast With Hoisin-Ginger Sauce
Recipe by: Bobbi Jo Lathan
Recipe type: Entree
Cuisine: Southern
Serves: 4
PREP TIME
15 mins
COOK TIME
40 mins
TOTAL TIME
55 mins
INGREDIENTS
1 boneless 2 pound pork loin roast (or 2 one-pound loins)
½ cup hoisin sauce
2 teaspoons fresh ginger (grated)
1 tablespoon chili paste
3 fresh garlic cloves (minced)
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
1½ tablespoon butter
¼ cup cilantro (chopped)
¼ teaspoon salt and freshly cracked pepper
2 tablespoons olive oil (plus oil for rubbing)
INSTRUCTIONS
Preheat oven to 425º.
Melt tablespoon of butter in your sauce pan. Add your garlic, grated ginger, and cilantro and sauté for about ½ minute.
Add chili paste, soy sauce, rice vinegar, salt and black pepper and heat til bubbly. Turn off heat and let sit.
Now, take that pork roast and pat it dry with some paper towel.
Pour some olive oil into your hands and grease the pork loin real good.
Wipe your hands off and salt and pepper the pork loin on all sides.
Heat 2 tablespoons of olive oil in your non-stick skillet and when it’s sizzling, add the pork loin and brown on all sides. Approximately 2 minutes per side.
Put your browned loin on a rack in a shallow roasting pan.
Cover the loin with the hoisin sauce mixture and roast in your hot oven for 30-35 minutes.
Baste the roast every 10 minutes in the juices.
To check if it’s done, you stick a thermometer into the thick part of the loin, it should register 150º (If you like it pink, it can register 145º - 150º).
Take the roast pork loin out of your oven and place it on a platter (I use a wooden cutting board) and let it stand for 10 minutes before slicing. YUM!
NOTES
You can also add 2 tablespoons of Blackberry Jam to hoisin sauce mixture if you like it sweet.