This pork was so moist and tender. I had to forcibly stop myself from eating it so I had something to pack for lunch the next day. If you like ginger, this is the recipe for you!
Preheat oven to 450°F (425°F convection). Line baking sheet with aluminum foil, and place in the oven at the same time to warm up.
Cut potatoes into wedges. Remember, if you make the wedges too large they will take forever to cook.
Put potatoes, oil, chili powder, Italian seasoning, salt, and pepper in a bowl and toss to coat.
Pull baking sheet out of oven. Do a light spray of cooking oil to prevent sticking. Dump potatoes onto baking sheet (it should start to sizzle). Roast potatoes for 30 minutes.
While potatoes are in the oven, using a spoon remove skin from ginger. Using a microplane, grate ginger into a bowl.
Add honey and vinegar to bowl, and mix. Set aside.
Pat pork loin dry. Sprinkle with salt and pepper.
Heat cast iron or non-stick pan over medium heat.
With 15 minutes remaining on potatoes, place pork loin in pan. Brown on all sides, and cook until an internal temp of 130°F.
Give ginger-honey-vinegar mixer a stir again. Then brush or spoon 3/4 of mixture onto all sides of pork. Move quickly as the honey will begin to burn. Cook for 1-2 minutes. Remove from pan, cover with foil and rest for 5 mins.
Move potatoes to top rack and broil for 3-5 minutes.
Thinly slice pork (Remember a little pink in a pork loin is okay). Drizzle remainder of mixture onto pork. Serve with potatoes and salad or other veggies.
0 servings
1/4 lb pork
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.