If you saw Chef Vance’s recent bacon jam recipe, you would have seen his recommendation to use it as a burger topper. This week, he incorporated it into a marinade for a zesty pork loin. As you start thinking about your Thanksgiving menu, consider serving pork as an alternative (or add-on) for those who don’t like turkey. This versatile meat can be slow roasted and sliced thin just as you would the turkey. Keep reading for Vance’s method, his quick potato prep and feedback about baking it in the Sharp Super Steam Oven.
After the pork loin was about ¾ of the way completed, I spread bacon jam over it and wrapped in foil (so that the jam wouldn’t burn). When it was finished on the automated setting for cooking I removed the foil and cooked it for another 5 min.
The potatoes were cut into manageable pieces, tossed in salt, pepper, olive oil, chopped rosemary, garlic powder, and onion powder. They went into the oven about 10 min after the pork loin and finished about the same time.
Feedback on the Sharp Super Steam Oven: it’s pretty easy to navigate through the touch menu to find the right cook setting. The high heat steam that circulates through the oven allowed me to prepare both the meat and potatoes at the same time. While it’s not the fastest in terms of cook time, the end product is really nice: the meat was a nice gold brown on the outside and juicy on the inside.
- • 3 Lb. boneless pork loin
- • ¼ Cup ketchup
- • 1 Tbsp. granulated sugar
- • 1 Tbsp. white wine or water
- • 1 Tbsp. hoisin sauce
- • ½ tsp. kosher salt
- • 1 ea. garlic clove
- 1. Combine ketchup, sugar, wine, hoisin sauce, salt, and garlic in a medium mixing bowl
- 2. Clean the fat from the pork loin. Put the loin into a gallon zip lock bag and add the marinade.
- 3. Marinate overnight
- 4. Cook to the correct setting on the sharp super steam oven: healthy meals, family meals,