Monday, April 17, 2017

Miso Bead Molasses Glazed Pork Loin with Coconut Lime Vegetables






     Appealing Tropical Flavors!
     Trying to satisfy favor cravings often results in creating an appealing entrée.  When outside influences are ignored, it is easier to focus upon an idea that comes from within.  Often a cooking idea is subconsciously related to what the body needs to maintain health or a psychological need for something different.  Sometimes it is a combination of both.  Today's recipe satisfies cravings for roasted pork with a deep tasting savory glaze and nutritious vegetables with a healthy coconut sauce.  
     The Miso Glaze for the pork loin is flavored with Bead Molasses.  Bead Molasses is the by-product of sugar refining and it contains all the nutrients that are removed from the sugar.  Sugar Cane Grass grain actually is loaded with valuable vitamins and minerals, yet refined sugar has no vitamin or mineral nutritional value other than offering calories as an empty carbohydrate.  Bead Molasses has a deep flavor that is mellower than Sorghum Molasses, because the Iron content is much lower.  Bead Molasses is often used to add brown color to food, because it stains so dark.
     The vegetable mixture for the stir fry is not exotic and most of the ingredients can be found at a common grocery store.  The coconut lime flavor of the stir fry vegetables accents the flavor of the the Miso Bead Molasses Glazed Pork Loin.  Coconut Milk is used extensively in nearly every tropical region around the globe.  Food that has a coconut flavor has a way of triggering thoughts of sunshine and white sand beaches, even on a chilly day.

     Miso Bead Molasses Glaze:
     This recipe yields about 1/2 cup.  (Enough glaze for 12 to 14 ounces of pork loin.) 
     Step 1:  Heat a small sauce pot over low heat.
     Add 1 cup of water.
     Add 3 tablespoons of Red Miso Paste.
     Add 3 tablespoons of Bead Molasses.
     Add 2 tablespoons of palm sugar.
     Add 1 teaspoon of thin soy sauce.
     Add 1/2 teaspoon of pure sesame oil.
     Add 1 pinch of sea salt and white pepper.
     Add 1 pinch of Chinese Five Spice Powder.
     Whisk the ingredients till blended.
     Step 2:  Gently simmer and reduce till the sauce is a thin consistency that can coat a spoon.
     Step 3:  Remove the sauce pot from the heat.
     Place the Miso Bead Molasses Glaze in a container and chill till it is needed.  

     Miso Bead Molasses Glazed Pork Loin:
     This recipe yields 2 portions.
     The stir fry vegetables can be cooked while the pork loin finishes roasting.
     Step 1:  Select a 12 to 14 ounce piece of lean boneless pork loin.
     Trim off any fat and silver floss.
     Step 2:  Place the pork loin on a wire screen roasting rack on a roasting pan.
     Brush the pork loin with about 3 tablespoons of the Miso Bead Molasses Glaze.  (A thin coating is good for a start.)
     Step 3:  Place the pan in a 325ºF oven.
     Remove the pan from the oven about once every 5 minutes and brush the pork loin with the Miso Bead Molasses Glaze, till all of the glaze is used and the pork loin is thoroughly coated.
     Continue roasting till the pork loin is fully cooked.  (A probe thermometer should read at least 145ºF in the center.)
     Step 4:  Remove the pan from the oven.
     Keep the Miso Bead Molasses Glazed Pork Loin warm on a stove top.

     Coconut Lime Stir Fry Vegetables:
     This recipe yields 2 portions.
     The secret to a good stir fry is simple.  The sauté pan or mini wok must be hot before you start cooking!  All of the ingredients must be ready before the stir fry begins, because this style of cooking is quick.  When a stir fry is finished, it must be immediately served. 
     Step 1:  Heat a wok (or wide sauté pan) over medium/medium high heat.
     Add 2 1/2 tablespoons of coconut oil.
     Add 1/3 cup of thin sliced carrot
     Add 1/3 cup of thin sliced celery
     Add 1/3 cup of julienne sliced onion
     Add 1/3 cup of thin green bell pepper strips.
     Add 1/3 cup of half moon shape sliced zucchini.
     Add 1/3 cup of half moon shape sliced yellow squash.
     Add 1/4 cup of thin sliced mushrooms.
     Add 1 thin sliced Green Serrano Chile Pepper.
     Stir fry till the vegetables start to cook.
     Step 2:  Add 1/2 teaspoon of minced garlic.
     Add 1/2 teaspoon of ginger paste.
     Add 2 pinches of sea salt and white pepper.
     Briefly stir fry till the ginger and garlic become aromatic.
     Step 3:  Add 1/4 cup of sliced water chestnuts.
     Add 6 canned baby ears of corn.
     Add 2 green onions that are cut into bite size pieces.
     Stir fry till the vegetables are almost fully cooked and a few golden brown highlights appear.
     Step 4:  Add 1/2 cup of rich canned coconut milk.
     Add 1 tablespoon of lime juice.
     Bring the coconut milk to a gentle boil.
     Step 5:  Reduce the temperature to medium low heat.
     Simmer and reduce till the coconut milk is just thick enough to cling to the vegetables.
     Toss the ingredients together one last time.
     Remove the pan from the heat.

     Miso Bead Molasses Glazed Pork Loin with Coconut Lime Vegetables: 
     This recipe yields 1 entrée. 
     Step 1:  Place 1 portion of the Coconut Lime Stir Fry Vegetables on plate as a bed for the pork.
     Pour a portion of the coconut lime sauce from the pan over the vegetables.
     Step 2:  Place the Miso Bead Molasses Glazed Pork Loin on a cutting board.
     Cut the pork loin into 3/16" thick slices.
     Step 3:  Place 1 portion of the sliced glazed pork on top of the vegetables.  Try to overlap the slices in a round circular pattern.  (About 6 to 7 ounces of pork per portion.)
     Sprinkle 1 tablespoon of thin bias sliced green onion over the pork.

     The Miso Bead Molasses Glaze turns dark and tastes rich after roasting.  The vegetables have a light coconut lime flavor that is not overbearing.  This is a tasty roast glazed pork entrée!

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