Saturday, January 23, 2010

Lemon Grass Pork Loin with Peach and Honey Sauce

This is one of the dish I served at the Christmas Party. It turned out very delicious and one compliment made me blush!! "MJ, this is the best pork loin I've ever had! It's even way better than my mom's pork loin. Please share me the recipe so I can take it home for Christmas for the family to try."


3 lbs of lean pork loin
4 tablespoons of Lemon Grass Sauce
1/2 tablespoon of salt
1/2 tablespoon of ground black pepper
1 stalk of fresh lemongrass (optional)
1/4 cup of extra virgin olive oil


1 can of sweetened peaches
1/4 cup of honey

Combine the salt, pepper and lemon grass sauce and brush it all over the pork loin. Chop the fresh stalk of lemon grass and drizzle it all over the meat. Put inside a 1 gallon ziplock and marinate inside the fridge for 1 hour or over night for tastier version.

Heat a large frying pan with the olive oil and sear the pork on all sides. Turn the oven to 375 degrees and bake for 30 - 40 minutes.

In a saucepan over medium heat cook the honey and the peaches (and juice) until they are starting to break down and smush them up a little to break them down. Serve the warm sauce over the meat.

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