- Hi guys. Welcome back to my channel.
Today, I'm gonna share a recipe with you
which is a really easy and delicious way to feed a crowd.
It's for my roasted pork tender loin
with a sweet soy ginger glaze
with roasted carrots and fennel.
If you have a big family gathering happening
in the weeks ahead, this is the recipe for you.
And special thanks to Swift meats for sponsoring.
And collaborating with me on this video.
For this recipe, I'm working with a boneless pork loin,
and I love this cut
because it's an eight to 10 pound loin
which is a perfect amount to feed a crowd.
You can find a cut like this at your grocery store
or at Costco, and you're probably there already
shopping for your party, right? (chuckles)
But in order to roast this most efficiently,
because we wanna sear it first,
I'm gonna cut it in two.
So you kinda want like four to five pound roasts,
so really it doesn't have to be an exact science,
you can just eyeball it and cut it in half.
Make sure that your knife is nice and sharp.
There we go.
There, and that will just give us two equal-sized roasts.
And then the next thing we wanna do
is season with a little salt.
So you wanna get this part done the day
before your party, that way, when we salt it,
it could sit in the refrigerator overnight
and really tenderize the meat.
I find that this is sort of a quick and easy way
to avoid having to brine it.
Just put a little salt on it.
All right, so we're gonna do a half a teaspoon
on each loin, just like that.
There you go.
And then we're gonna put each one in its own casserole dish.
And then you can cover each one
with a little bit of plastic wrap or foil,
whatever you have, and then you're gonna pop these
in the refrigerator overnight.
And that's all you have to do.
Then the following day, you wanna take your pork
out of the refrigerator at least 30 minutes
before you plan to sear it,
just so that it can come up to room temperature a bit.
That will help it cook a bit more evenly.
While your pork is getting up to temperature,
you can prep your vegetables.
I love the combination of carrots and fennel with pork
because they're both a little bit sweet,
especially when you roast them,
and it just really enhances the flavor of the pork.
So if you've never worked with fennel before,
this is what it looks like.
You'll see it at the grocery store
and you may have wondered, "What am I gonna do with that?"
Usually it has fronds that come on top of it too.
These for whatever reason have been cut off,
but the bulbs are really delicious when roasted.
So I'm working with three bulbs of fennel.
I have two already cut here.
I'll show you how you prep it.
You basically just cut off the root end,
and then you wanna cut off the stocks like so.
And then just go ahead and cut them into wedges.
So I don't cut them that big
because my rule of thumb is,
is if you're roasting vegetables
with any kinda meat, the meat takes at least 45 minutes
depending on how big your loins are.
So if you start to cut your vegetables too small,
they'll end up really shriveled up
by the time the pork is done. (chuckles)
So my motto is: The longer the roast,
the bigger the vegetables should be.
Great, and then I also have some shallots.
So I have three shallots that I've also cut
into wedges like this.
I think when you're trying to get a large piece
of vegetable, cutting them into quarters or wedges
is the way to go.
So we're just gonna put these on our sheet pan.
And the same thing with the carrots,
you don't wanna cut them too small.
I just cut off the end
and then you can cut them into thirds.
I think that's probably the best way to go.
I like to cut them on the diagonal like that
because I think it just looks prettier that way.
Everything fits on our sheet pan.
We're gonna drizzle about three tablespoons
of olive oil all over the vegetables
and just add a little salt and pepper to taste.
There we go.
And then I think the best way to distribute
the oil is just to give it a shake.
There you go.
And then another thing you can get ready
is the basting sauce.
This is what we are going to use to base the pork
as it roasts and creates the most delicious,
sweet sticky glaze.
So first you're gonna add a quarter cup
of low sodium soy sauce.
To that, I'm also gonna add a third of a cup
of orange marmalade which is what's gonna give it
that really sweet, delicious flavor.
And orange pairs so beautifully with pork,
it's just a great flavor combination.
And then we're also gonna add a clove of garlic.
Anytime I'm cooking, I love to use fresh garlic.
I just think you get the best flavor from it
than already prepared garlic.
And it doesn't take that much more effort.
Then we're also gonna use
about an inch or so of fresh ginger.
And I think the easiest way to peel ginger
is just with a spoon.
It comes right off, grate that into the bowl.
And while we're at it with our grater,
we're gonna add a teaspoon of freshly grated orange zest.
So you get kinda the sweetness
from the orange marmalade,
and then you get the sort of real freshness
from the orange zest.
I also think the zest just has
a more pronounced orange flavor, which is so great
against the soy and the ginger.
And then I also like to add half a teaspoon
of toasted sesame oil.
So make sure you get the toasted sesame oil
and not just the regular sesame oil.
It's the toasted that has all the flavor.
Yeah, okay, so our basting sauce is ready to go.
We can set this aside and sear our pork.
Then before you sear your pork, you do wanna pat it dry.
Sometimes when it's been in the fridge overnight,
it'll collect a lot of moisture,
and you just wanna pat that dry so that we get a nice sear
on our pork and that it doesn't steam up.
There we go. Looking good.
And then the other thing I like to do
is just add a little bit of freshly cracked pepper,
(pepper rustling)
then to sear the pork,
I'm using a heavy bottom roasting pan
just because it's the biggest thing I have
that I can actually sear this pork loin in.
But if you have a large skillet,
that will also do the trick.
Then you wanna add a tablespoon of vegetable oil
in the bottom of the pan,
and you wanna put it fat side down.
And there we go.
And I do fat side down first so that the fat can begin
to render out into the pan
which will also help sear the pork.
Then once it's looking good,
you can go ahead and give it a flip.
Flip that and then sear it on the other side
for a few minutes, just until it's nice and golden brown.
Okay, so our pork is all beautifully seared,
it's ready for the oven.
Now we are just gonna take that delicious basting sauce
that we whipped up,
and we are just going to brush it over the pork.
And as it roasts in the oven, we wanna continue
to base it about every 15 to 20 minutes or so.
It will thicken and create
kind of this really nice glaze on top.
Then we are gonna place this
in a 350 degree fahrenheit oven,
and then we are just gonna place our vegetables
on the rack below,
just until the internal temperature reaches 145 degrees.
I wouldn't take it further than 150 Fahrenheit degrees.
And every 20 minutes or so,
just go in with your basting sauce
and make sure that you're basting the pork.
Okay, then once the pork is done,
you wanna remove it from the oven,
tend it with some foil and allow it to rest
for at least 20 minutes.
That will ensure that all of those juices
stay inside the pork and give you a nice,
juicy piece of meat.
But meanwhile, you wanna turn your oven up
to 450 degrees Fahrenheit
and move those vegetables up to the middle rack.
And what this is gonna do
is allow those vegetables to get a little bit caramelized
because when they were in there
with the pork underneath,
their just basically getting tender,
but now's the time for them really to shine,
get nice and sort of candid and caramelized,
and it'll take about 15 minutes.
While our pork is resting,
I can show you a really easy sauce to serve with the pork.
All you're gonna need is half a cup more
of the soy sauce.
To that, we're also gonna add half a cup
of sweet chili sauce, which I think is nice
and has a really nice, sweet flavor to it
with a little bit of a kick.
And then we're also gonna add
a teaspoon of rice wine vinegar,
just to give it a little bit of a zing,
which I think is good.
A teaspoon of orange zest.
So you should have some leftover
from the first orange we zested.
And this will add a really wonderful freshness
to our sauce.
A half a teaspoon of the toasted sesame oil,
and then a little bit more of the fresh ginger.
So I like to do a half a teaspoon,
and then you can transfer your sauce
to a little gravy bowl and serve with the pork.
Then once your meat is fully rested,
you can go ahead and carve it.
So I like to carve it about a quarter of an inch thick.
I also like to cut it on the diagonal
just because I think it looks prettier that way
for presentation.
Oh, this looks so beautiful.
It's perfectly moist inside, done to perfection,
and then you can add the beautiful vegetables
on either side.
There we go.
Now, what I typically do when feeding
a large crowd like this,
when I have two rows, is I carve one and put it out.
Once it starts to run out, then I carve the other one.
Because I don't wanna carve the other one
until people are ready for it
because we don't want it sitting around and drying out.
I love this recipe because it's so easy,
it's so festive.
And the combination of the tender, juicy pork
mixed with those roasted carrots and fennel,
and of course our soy ginger glaze
is such a delicious flavor combination.
And special thanks to Swift meats
for sponsoring and collaborating with me on this recipe.
And for more information on Swift meats,
you can head to their website
swiftmeats.com, the link is in the description,
and you can learn more about tips,
techniques, and recipes over there.
All right, you guys, I'll see you back here next week.
Until then, bye.