Citrus-garlic pork loin
The tangy citrus juices in this dish bring out the flavor of the pork without overwhelming it. There’s no need to buy steam-in-the-bag green beans for this recipe. Instead, buy the beans loose from the produce section. To cook them, place in a microwave-safe bowl and cover with place wrap; pierce wrap four times with a fork. Microwave at HIGH for 3 to 4 minutes or until tender. Try ponzu, a Japanese sauce that’s slightly tart and salty, in place of half the soy sauce in the marinade. The flavor is complex and appealing. Ponzu is available in ethnic grocery stores and some natural food supermarkets.
3 medium clove(s)
Fresh lime juice
½ cup(s), not cocktail
Hot pepper sauce
Uncooked lean trimmed pork center loin
Cooked green beans
- Mince garlic and mix with lime and grapefruit juices, soy sauce and pepper sauce. Allow to sit at room temperature for 30 minutes to 1 hour so flavors can blend.
- Place tenderloin in marinade and turn to coat evenly. Cover and put in refrigerator to marinate for at least 1 1/2 hours but no more than 5. Turn occasionally. Outside of meat may lighten in color from citrus juices.
- Preheat oven to 450°F. Drain pork and reserve juices. Roast pork for 10 minutes, then turn reduce heat to 325°F and continue to roast until internal temperature of pork reads 145-150°F.
- Boil marinade for 3 minutes, then reduce heat and simmer for 10 more minutes. Serve sliced pork with cooked marinade on top accompanied by green beans. Yields 3 ounces pork, 2 tablespoons sauce and 3/4 cup green beans per serving.