Asian Porkloin with veggie noodles

 Porkloin is a great cut of meat.  Unfortunately, it can be quite expensive.  However, it is possible to find this cut in smaller quantities, so as to get just enough.  I'll show you now a great marinade that doubles as a sauce, and some good sides to go with!  Ok, here's the Shtick:

The Ingredients

Pork Loin
Soy Sauce

Worshtershire
Honey
Cooking Wine

Asian Noodle Package

Frozen Veggies

Salt & Pepper

The Magic:

 Ok.  First thing you want to do is get rid of any silverskin.  Fat is OK, but feel free to cut off any unnecessary chunks, or whatever you don't like.  Silverskin looks like a shiny, silver...well...skin. It's not good to eat, but removing it is easy.  Just CAREFULLY slide your meat knife right under the silverskin, taking care not to cut into the meat. Then just saw until you reach the end. 

 If you cut through, feel free to grab one end, and carefully cut away the silverskin, as shown right.

 

Make a small incision right down the middle of the loin.  Then, combine 3/4c. Soy Sauce, 1/2 Cup Worshtershire, 1/4c olive oil, 4 TBS cooking wine (white or red) and 3 TBS honey in a marinating container.  If you don't have large freezer bags, I have found for smaller cuts a leftover container can work just fine.  Make sure as much as possible of the meat is submerged.  **Note** as a general rule it is not recommended to cook with wine you wouldn't drink.  I, however, am of a slightly different opinion.  Cooking wine is much less expensive than drinking wine, you don't need to be 21 to buy it, and the high sodium content will help the marinade penetrate the meat. 

Once you've marinated for at LEAST an hour, put the loin and some marinade into a baking dish, and cook at 375*. Once every five minutes or so be sure to baste the loin.  That's a fancy way of saying spoon some of the marinade in the baking dish onto the meat.



 It will probably take 25-30 minutes, but you have to check to make sure.  Just make a cut where the meat is thick and see if there's any pink.  Or, invest in a cooking thermometer.  Pork should be 160*.   Then, you should let the meat "rest" for 10 minutes.  When meat is done cooking, it's not finished. Cutting the meat right away will release all the good juices we've cooked into our dish, so let it sit and absorb everything properly before serving!

You can take any leftover marinade, combine it with any leftover beef broth (1c. will do) and boil for AT LEAST 5 minutes to make a nice sauce.  You MUST boil for at least 5 minutes, however, since the marinade did have raw meat soaking in it.

Asian Noodles

 

  You know those packages of easy-make rice and noodles?  Make one of the Asian-inspired noodles as the package instructs.  However, a few minutes before they're done, add some veggies.  I chose broccoli and peas.  This adds veggies in a fun way, and imparts good flavor all around.  Then, cover until ready to serve.

 Smells amazing, and looks good too! Yummy chunks of pork mixed in with sweet noodles and salty pork!! .....Without delay:  Andiamo a mangiare! LET'S EAT!