Last Updated on January 26, 2014
My son loves roast pork loin, and I do, too. It’s so tender, and flavorful, but can easily take on other flavors. One of the best things about pork loin is having a sandwich from the left overs. Chinese pork roast sandwiches are particularly good.
Originally, for my Chinese dinner, I was going to make the same Asian Pork Roast I made for Ascencia for Chinese New Year 2013, but when I looked in my pantry today, I spied a jar of orange marmalade and knew I had to make Szechuan Orange Pork Loin Roast instead. Cooking it in the Nesco made it simple, and kept the roast very moist and tender.
If you want to make this, and I hope you do, please understand that it is quite spicy, so you will probably want to have something with it to cool the palate. Fried rice is a good idea, or Asian Coleslaw. We kicked our dinner up a notch and had Szechuan Green Beans as well.
Recipe: Szechuan Orange Pork Loin Roast
Summary: A moist, and spicy roast of pork with a subtle orange flavor.
- 1/4 cup orange marmalade
- 2 tablespoons soy sauce
- 1 teaspoon sesame seed oil
- 1 tablespoon rice vinegar
- 1 teaspoon sherry
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons powdered ginger
- 1 pork loin roast, rinsed and patted dry
- Mix all the ingredients together in a large bowl. Mix them well as the marmalade may want to stick to the bottom of the bowl.
- Add the pork loin, and marinate for at least 1 hour in the refrigerator.
- Preheat the Nesco to 350.
- Transfer the roast and the marinade to the well of the Nesco.
- Put the well into the Nesco and roast, covered for 30 minutes, or until the roast has reached 160 degrees on an instant read thermometer.
- Remove the roast from the Nesco and let rest, lightly covered, 5 minutes before carving.
- Serve with the sauce in the bottom of the Nesco.
If you don’t have a Nesco roaster, you can roast the pork in a covered roasting pan in the oven.
If you don’t like spicy foods, you can omit the cayenne.
Preparation time: 5 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 6
Culinary tradition: Chinese
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.