Roasted Pork with Hoisin Vegetables
Easy to prepare, roasted pork is served with hoisin-seasoned vegetables the first night. The additional pork can be used in chipotle tacos, sandwiches with a Cuban flair or Asian-inspired lettuce wraps.
- 1 boneless pork loin roast, 4 to 4 1/2 lb.
- Salt and freshly ground pepper, to taste
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 1 Tbs. Asian sesame oil
- 2 small acorn squash, seeded and cut into wedges
- 2 red onions, halved and cut into wedges
Preheat an oven to 450ºF.
Season the pork with salt and pepper. Place the pork, fat side up, in a roasting pan just large enough to hold it. Pour 2 to 3 Tbs. water around the pork and roast for 25 minutes. If the pan becomes dry, add another 2 Tbs. water.
Season the vegetables
Meanwhile, in a large bowl, stir together the hoisin sauce, soy sauce and sesame oil. Add the squash and onions and toss to coat.
Finish the pork
Reduce the oven temperature to 325ºF. Baste the pork with the pan drippings and arrange the vegetables around the pork. Continue to roast until an instant-read thermometer inserted into the center of the pork registers 140º to 145ºF and the pork is barely pink in the center, 45 to 50 minutes more.
Transfer the pork to a carving board, cover loosely with aluminium foil and let rest for 10 minutes. Slice enough pork for one meal and serve with the hoisin vegetables. Let the remaining pork cool, then store for later use (see Storage Tip below). Serves 4 (makes about 4 cups shredded or thinly sliced pork total).
Storage Tip: To store the roasted pork that you are not serving immediately, enclose it, unsliced, in one or two layers of plastic wrap and refrigerate it for up to 4 days.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).