8 Buyers, 1 Store, 8000 Wines

Saturday, January 10, 2015

On 11:05 AM by 67wine@gmail.com in , ,    No comments
The soy in this dish makes the pork a bit fuller in body and adds another dimension to this dish.
The berry fruit of the Merlot is a refreshing character to add to the sesame and ginger character of the loin. 

Serves 2


  • 1½ cups soy sauce 
  • 1 cup water 
  • 5 chopped scallions (green onions) 
  • 5 cloves garlic 
  • 2 tbs chopped fresh ginger 
  • 1 tbs brown sugar 
  • 1 tbs toasted sesame seeds 
  • 1 boneless trimmed pork loin (about 1 lb) 


  1. Mix soy, water, scallions, garlic, ginger, brown sugar and sesame in a bowl deep enough to cover the loin. 
  2. Remove 1 cup of mixture for use later as a sauce. 
  3. To the remainder add extra water if needed and add the loin. 
  4. Marinate pork in sauce mixture and turn occasionally. 
  5. Preheat the oven to 400 F and roast loin for ½ hour uncovered turning over once. 
  6. Cover with a piece of aluminum foil for the last ½ hour and reapply some of the sauce mixture. 
  7. When loin is almost done heat the reserved sauce and use for dipping or drizzling over the loin after slicing thinly.
  8. Bring pork loin to an internal temperature of 160 F. About 1 hour.


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