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Roast Pork Loin in Ginger Marinade

Roast Pork Loin in Ginger Marinade
An oak-aged wine complements this roast pork loin because the toasted flavors the barrels impart echo some of the flavors in the caramelized crust. A medium-bodied red with pronounced fruitiness offsets the sweet heat created by the brown sugar, ginger and soy sauce. Serve with rice and spinach with garlic and sesame seeds. Dependable: young Rioja or other oak-aged Tempranillo. Daring: off-dry Chenin Blanc.

Ingredients:

  • 3 green onions, including tender green tops,
      chopped
  • 1 piece fresh ginger, 3 inches long, peeled and
      sliced across the grain
  • 2 garlic cloves
  • 1/2 cup chicken or beef broth
  • 3 Tbs. soy sauce
  • 2 Tbs. tomato sauce or tomato ketchup
  • 1/4 cup firmly packed brown sugar
  • Small pinch of red pepper flakes
  • 1 boneless pork loin, 2 1/2 lb., trimmed of all
      fat

Directions:

In a blender or food processor, combine the green onions, ginger, garlic, broth, soy sauce, tomato sauce, brown sugar and red pepper flakes. Puree to form a smooth paste. Place the pork loin in a nonreactive container and pour the marinade over the top. Turn to coat well, then cover and refrigerate for at least 6 hours or for up to overnight.

Bring the pork to room temperature. Position a rack in the lower third of an oven and preheat to 350°F.

Transfer the pork to a rack in a roasting pan and reserve the marinade. Roast, basting occasionally with the reserved marinade, until an instant-read thermometer inserted into the thickest part of the meat registers 140°F for medium, about 1 hour, or 150°F for medium-well, about 1 hour and 15 minutes.

Transfer the pork to a cutting board and cover loosely with aluminum foil. Let rest for 10 minutes.

Slice the pork thinly and arrange the slices on a warmed platter. Serve immediately.
Serves 4.
Adapted from Williams-Sonoma Lifestyles Series, Food & Wine Pairing, by Joyce Goldstein (Time-Life Books, 1999).