Wholesome Humpday, September 8, 2021
Honey garlic roasted pork loin with a sweet and sour pineapple glaze, served with Polynesian fried rice, ginger roasted snap peas and a luau-inspired salad with greens, peppers, green beans, crunchy wontons and a tropical take on balsamic vinaigrette
- 1 pan pork
- 1 container glaze
- 1 pan rice
- 1 bag peas
- 1 container salad
- 1 container dressing
- 1 container wonton crisps
- Preheat oven to 400 degrees, add 1-2 tablespoons water to pan of rice and recover. Place in oven for 15-25 minutes or until 165 degrees. Alternatively rice can be heated in the microwave in a covered compatible dish fluffing with a fork to stir every 45 seconds until 165 degrees.
- Heat a tablespoon or two of oil to a fry pan, once it shimmers (not smoking) add pork, careful not to crowd the pan to ensure a good sear. Salt and pepper to taste. Flip once first side is browned then continue cooking on other side until 165 degrees. Alternativley pork can be heated in the covered pan with a tablespoon or two of water in a 400 degrees oven for 15-25 minutes until 165 degrees. The pork could also be heated on a charcoal or gas grill, brush or spray the slices of pork with some oil then heat over medium for approximately 3-5 minutes per side.
- Heat a tablespoon or two of oil to a fry pan, once it shimmers (not smoking) add peas and sauteed until caramelized but still firm or to desired degree of doneness.
- Glaze can be heated in a sauce pan on low on the stovetop stirring often until warmed or in a microwave safe dish for a minute or so until warmed.
- Toss salad with as much dressing as desired. Toss with wontons or top salad with them if preferred.
- Place rice on to a large bowl or on a plate and top with pork. Peas can also be served on top or on the side.
- Serve salad on small plates or in sparate bowls.