Pork Loin with Asian inspired side dish
Preheat oven to 425. To make vinaigrette combine the rice vinegar, honey and soy sauce in a bowl and season to taste.with salt and pepper. Whisk in the oils in a steady stream. Check for seasonings and se aside.
Remove the silver skin from the pork and place the pork on a foil lined rimmed baking dish. Season generously with salt and pepper and rob each loin with one tablespoon of the dressing. Roast about 20-25 minutes basting each loin with another tablespoon of the dressing after 15-20 minutes.
Remove the pork and let rest at least 5-10 minutes. Slice into 1/2 inch slices.
Meanwhile make the salad. In a large pot of well salted boiling water cook the snap peas until crisp and tender about 2-3 minutes. Drain and rinse under very cold water to stop the cooking. Pat dry and transfer to a bowl; add the onions and toss with the remaining dressing. Season to taste and add the sesame seeds.
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Serving Size: 1 Serving (324g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 234 | ||
Calories from Fat: 198 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1048.3mg | 36 % | |
Potassium 100.1mg | 3 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 6.8g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 234
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