Asian Marinated Pork Loin
Gingered Sweet Potatoes and Five-Spice Apples

Ming Tsai, Food Network

(Asian, pork )

Yield: 4 servings

Ingredients

4 C water
⅓ C kosher salt
⅓ C sugar
1 Tbsp dark soy sauce
1 ½ tsp toasted Szechwan peppercorns
1 Tbsp toasted black peppercorns
freshly ground black pepper
4 ¼-inch slices fresh ginger
2 star anise
2 bay leaves
1 4-lb pork loin (or 2-3 pork tenderloins)
2 tablespoons grape seed oil
Gingered Sweet Potatoes
Five-Spice Apples
¼ C chives cut into 1-inch lengths, for garnish
2 tablespoons Chile Oil for garnish

Instructions

1. Marinate Pork Loin:One day in advance, combine the water, salt, sugar, soy sauce, peppercorns, ginger, anise, and bay leaves in a deep baking dish large enough to hold the pork and stir to mix. Add the pork; if it is not covered, add more water. Cover and refrigerate overnight.
2. Preheat the oven to 375 degrees F. Rinse the pork thoroughly with cold water, pat dry, and season with the ground pepper to taste.
3. Heat a large skillet over high heat, add the oil, and swirl to coat the bottom of the pan. When the oil shimmers, add the pork and brown on all sides.
4. Transfer the pork to a roasting pan and roast just until the pork is hot through to the center (about 125°F internal temperature), 25 to 30 minutes. *14-15 minutes for pork tenderloins. The interior of the pork will remain pink.
5. Allow the pork to rest for 10 minutes and cut into 4-inch slices.
6. Divide the gingered sweet potatoes among 4 plates, top with the pork, and add the five-spice apples. Garnish with the chives, drizzle with the chile oil, and serve.