Saturday, August 18, 2012

Ginger Pork Roast

4 to 5 pound pork roast
olive oil

3 coins ginger, minced
4 garlic cloves, minced
1 tablespoon sesame oil
1 tablespoon soy sauce
2 tablespoons brown sugar
2 teaspoon lime juice

Preheat oven to 350° F

In a large bowl, mix all marinade ingredients together.

Place roast on a cutting board or clean surface and trim excess fat. Next, score lightly with the tip of a sharp knife, vertically and horizontally. Place roast in bowl with marinade and turn to coat all sides well. Refrigerate for 1 to 2 hours or longer. DO NOT pour out remaining marinade. Set aside.

Heat 2 tablespoon olive oil in a oven proof skillet on medium high. When pan is hot, place meat in skillet and sear golden brown on all sides.

Pour remaining marinade over top of roast and place skillet in preheated oven and bake for 1 1/2 hours or until internal temperature reads 160 to 165 degrees. Allow roast to rest for 15 minutes before slicing.

Serve with a side of bok choy, Chinese cabbage or sesame green beans and whole mushrooms.