Posted by leannekarella on May 22nd, 2013 |Filed Under Recipes |
So I’m in Alaska, visiting family, and my mom pretty much hands me a pork loin and tells me to makesomething with it. So, I made my low-carb bbq Chinese bbq pork and roasted veggies. It was fabulous!
Need to marinade for at least 12 hours, 24-36 is even better.
1/3 cup soy sauce (I use low sodium)
1/3 cup Splenda
1 Tblsp Teriyaki sauce
1 1/2 Tblsp lemon juice (or one packet of True Lemon)
2 Tblsp Worchestershire sauce
1 Tblsp dry mustard
1 tsp black pepper
1/8 tsp chayanne
2 cloves garlic, minced
10 drops red food coloring (to make it look like Chinese restaurant’s)
about 3 lb pork loin.
Mix all ingredients well and put pork loin in a gallon size ziploc. Pour marinade over it and squeeze out as much air as possible before sealing. Keep in fridge, turning it over about every 4 hours, until ready to cook.
Place in a baking pan with sides, that has been lined with foil. Place on a baking rack for best cooking, but not absolutely needed. Bake at 425 degrees for about 45 min (use a thermometer to make sure you do not overcook it). Once it’s at 160 degrees, pull it out and let it rest. The temp will continue to rise past 165. Leave it sit at least 20 min. Slice, and eat with some spicy mustard.
The grilled veggies were the same recipe I used on another post.
Place desired veggies on a foil-lined baking sheet. Toss with a little olive oil. Sprinkle lightly with salt and garlic powder. Place in 425 degree oven until nicely wilted yet still tender-crisp.