Jun
02
Dinner is a success! I made a sugar crusted pork loin and it turned out to be really good (not to brag about it). I got the recipe form Chatelaine magazine but did some personal changes. I used a grilling pan to grill it instead of a BBQ pit. I used olive oil instead of butter. Instead of cooking it in a BBQ pit as instructed I wrapped it in foil and baked it for a good 1 hour in the over. Who-la! a wonderful dinner for my family.
Its hard to figure out what recipe to cook for your family. I am always running out of ideas. Based on experience, I try to borrow recipe books from the library and do a trial and error type of thing. Sometimes I just experiment, which I often opt not to do because I do not like seeing food go to waste. After all there are a lot of hungry children in the world. Why throw food?
I would like to share my own version of Sugar-Crusted Pork Loin
1kg to 1.5 kg of boneless pork loin center roast
1/3 cup + 2 tbsp brown sugar
1 tbsp kosher salt
1/2 tsp salt
2 tbsp olive oil
1/2 tsp ground pepper
1. Combine 1/3 cup sugar and kosher salt in a Ziploc bag. Add pork loin and then turn and press. until evenly coated. Refrigerate for 24 hours.
2. Rinse pork and pat dry with paper towel. Sprinkle with salt, remaining brown sugar and pepper.
3. Turn on the oven at a heat of 180 F
4. Heat grilling pan and add olive oil. Cook pork loin until brown. Cover for best result.
5. When the pork loin is all brown wrap in aluminum foil and bake for 1 hour.
Serve with green papaya salad, mango salsa or your choice of salad.