Pork is something I haven’t yet featured. Nevertheless, earlier this week, my grocery store was promoting some lean pork loin, and I couldn’t resist it. As I was contemplating what to do with it, I remembered my favorite pork rice dish from back in my school-lunch days. I remember the flavor, but I never learned the recipe. So, I experimented. After the third time trying to reproduce the dish from my memory, I finally got something that was bursting with flavor.
- 1 tbsp canola oil
- 1 medium onion
- 12 oz pork chop
- ¼ cup flour
- 8 oz Chardonnay Blanc
- 2 tbsp ketchup
- 2 tbsp dijon mustard
- 1 tsp lemon juice
- 6 oz baby carrots
- 1 cup edamame
- 3 pepperoncini
- ½ cup water
- 1 teaspoon salt
- 1 tsp agave syrup
- Slice the onion into long threads.
- Slice the loin into ½ inch slices.
- Put the loin slices in a plastic bag, add flour, and shake to evenly coat the loin with flour.
- Add canola oil to a 10 to 12 inch frying pan, wider for larger quantity
- Heat pan to medium heat.
- Add onion to saute for about 5 minutes, then push the onion toward the side of pan.
- Remove pork loin from bag, and shake off excess flour.
- Place floured loin in the center of pan to brown for about 10 minutes, turning once at about the halfway point.
- Add Chardonnay Blanc to deglaze the pan.
- Add ketchup, dijon mustard, lemon juice, baby carrots, edamame, and water.
- Cut the pepperoncini in half and uadd to pan, letting the juice release into the pan.
- Cover and cook for 20 minutes.
- Check thickness of the sauce and add more water to adjust.
- Add salt and agave.
The smell is going to be amazing and the taste – out of this world! Pair it up with some rice or quinoa to make it a comfy meal.
I hope you enjoy making this recipe as much as I did. Give it a star rating, or leave me a comment.
Things you may want to know about cooking lean pork loin
When cooking a lean meat like the pork loin, you may wonder how to keep it moist and tender. For this recipe, I surrounded the loin with liquids and tried not to overcook the meat. Another way is to use some bacon, especially when you are making a roast. It’s weird – I know. Check out Stuffed Pork Loin Roast by Jan’s Sushi Bar
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