Mint, Ginger and Lime Marinated Pork Loin

Marinated pork loin served over baby bok choy and jasmine rice with a chili garlic sauce topped with chopped roasted peanuts.

By: Carla Hall, Celebrity Chef

Prep Time: 6 hours 20 min
Cook Time: 45 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

1 pound brined center cut pork loin
1/4 cup ginger chili rub
4 heads baby bok choy
2 cups jasmine rice
1/4 cup dry roasted peanuts, chopped
3 tablespoons cilantro leaves
1/2 cup Kikkoman sweet thai chili sauce

Ginger Chili Rub
1 tablespoon mint leaves, chopped
1 1/2 teaspoons garlic, chopped
1 1/2 teaspoons ginger root, grated
1/2 teaspoon dried crushed red pepper flakes
1 teaspoon grated lime rind
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons lime juice
1 teaspoon honey
1 teaspoon white vinegar
2 teaspoons olive oil

Brined Pork Loin
1 3/4 cups water
2 1/2 teaspoons sugar
1 tablespoon salt
4 whole bay leaves
1 1/4 teaspoons garlic, minced
1 habanero pepper, sliced 1/4 inch
1 pound center cut pork loin

Jasmine Rice Pilaf
1 cup jasmine rice
1 3/4 cups water
1/8 teaspoons salt
2 teaspoons green onions, sliced thin

Steamed Bok Choy
4 heads baby bok choy
1 teaspoon oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Allergens:

Gluten, Peanuts, Wheat

Nutritional Information

Directions:

Ginger Chili Rub: Place all ingredients in a food processor, pulse until paste consistency.
Brined Pork Loin: In a bowl, combine water, sugar, salt, lime juice, bay leaves, garlic and pepper. Mix well. Place pork loin in deep pan, completely cover pork with marinade. Marinate in refrigerator for 6 hours. Remove pork from brine and pat dry. Drain and discard excess brine. Rub with ginger chili rub, marinate for 2 hours. Remove pork, and discard any marinate.
Jasmine Rice Pilaf: In a deep pan, combine rice, water and salt. Stir well. Cover and bake in 350 degree oven for 15 to 20 minutes. Remove from oven add green onions and fluff with a fork.
Steamed Bok Choy: Bring pot of water to a boil, add bok choy and cook 1 minute or until leaves wilt and become tender. Remove from boiling water and transfer to an ice bath. Stir. Heat a skillet to medium high heat, add oil and sauté for 30 to 45 seconds. Season with salt and pepper. Cut in half.
For Service: Place skillet over medium high heat, spray with oil. Add pork and sear on all sides. Remove pork from pan and place in roasting pan. Roast in a preheated 375 degree oven for 15 minutes. Crave pork into thin slices. Place 2 halves of bok choy on plate. Shingle 3 slices of pork next to bok choy. Garnish with 1 tablespoon peanuts and 1 teaspoon cilantro. Service with 1/2 cup jasmine rice and Thai chili sauce.