Sunday, 17 June 2012

Hoisin-Orange Pork Loin

This past weekend was the Father's Day weekend, and instead of buying my dad a present, I decided to cook him dinner and dessert (the dessert post will be coming later this week!). I even made him the Quiche Lorraine Scones for breakfast. Him and my brother went off to play golf early in the morning, so we couldn't make him the big breakfast like we normally do.

I had this recipe that I'd been wanting to try for a while, and my mom just happened to have some pork loin in the freezer that she was wanting to use up, so it was a perfect match!

 I had thought about doing this on the barbeque, because it had been fairly nice all day, but it cooled down so quickly that I decided the oven was a better fit. Besides, I'm not always so confident of my barbeque skills (or lack thereof...).

This turned out wonderfully, and paired with a salad made by mom, and some potato wedges made by my sister, we had a delicious meal! We finished off the dinner with coffee, and a Lightened-Up Lemon Drop Cheesecake that I made for dessert (look for the post in a couple days!)

All-in-all, I'd say my dad had a pretty nice Father's Day, and was happy to have the whole family together. I hope everyone had a fantastic day/weekend spent with the ones you love!

Last Month: Pasta with Pesto Cream Sauce

Hoisin-Orange Pork Loin
Cook Time: 12-16mins      Yields 4-5 servings      (WW: 5pts per serving)
3 Tbsps hoisin sauce
2 tsps orange rind, grated
1 tsp low-sodium soy sauce
1/4 tsp five-spice powder
2 lean-cut pork loins (about 4-5 oz)
1 tsp dark sesame oil
Cooking spray

1) Preheat broiler.
2) Combine first four ingredients in a small bowl, whisking together.
3) Rub pork loin in sesame oil and brush with hoisin-orange sauce. Spray cooking pan with cooking spray and place both pork loins in the pan.
4) Cook for 4 minutes on each side, brushing with more sauce each time the pork is flipped. Continue cooking in 4 minute intervals until it is cooked through. Serve hot.

(Recipe adapted from WeightWatchers Magazine March 25, 2011)

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