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Hoisin and Orange Glazed Pork Loin with Quinoa and Arugula Salad

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Pairs well with:

Hoisin and Orange Glazed Pork Loin

Ingredients:
1 pound pork loin, trimmed
salt & pepper
 
For the glaze:
 
2 tablespoons orange marmalade
1 tablespoon hoisin
1 tablespoon whole grain mustard
1 teaspoon soy sauce
1 teaspoon dijon mustard
1 teaspoon fresh squeezed orange juice
1 teaspoon orange zest
 
Preparation:

Preheat oven to 350 degrees. In a mixing bowl, combine ingredients for the glaze. Place trimmed pork loin on a rimmed baking sheet. Spoon half of the glaze over the top of the loin, sprinkle generously with salt and pepper and place in oven. After 20 minutes, spoon the rest of the glaze mixture over the pork and place in oven to finish cooking -- about 15 minutes or until the roast reaches an internal temperature of 160 degrees.

I used a slightly different cooking method with great results. I used the glaze to entirely coat the pork loin, allowing it to marinade for about 2 hours. Ken then browned the loin for 8 minutes on each side on the barbecue. He then moved the rack higher and continued to cook for 12 minutes for medium rare, basting with the remaining glaze. Remove from oven or barbecue and allow to rest while preparing the salad. 

Quinoa and Arugula Salad

Ingredients:
1/2 cup quinoa
1 cup water
1/4 cup toasted walnuts, chopped
4 cups baby arugula
Orange Vinaigrette (see recipe below)
 
Preparation:

In a small, heavy pan with a tight-fitting lid, combine quinoa and water. Cover and bring to a boil. Reduce heat to low and cook for 15 minutes. Remove from heat.

Place arugula in a large salad bowl. Add the cooked and slightly cooled quinoa, allowing the greens to wilt slightly. Drizzle vinaigrette over the mixture and toss (I did not use quite all of the vinaigrette, but reserved it for later use).

Divide the salad among 4 large plates and arrange the thinly sliced pork loin on top. Sprinkle with toasted, chopped walnuts.

Orange Vinaigrette

Ingredients:
1/4 cup fresh squeezed orange juice
2 tablespoons champagne vinegar (or rice vinegar)
1 teaspoon whole grain mustard
1 teaspoon dijon mustard
1/2 cup olive oil
salt & pepper
 
Preparation:

Combine all ingredients in a small bowl and whisk until mixed and emulsified.

 

About this Recipe

This recipe was created by Caroline Chang to pair with our Klopp Ranch. It’s really a complete meal in itself. All I added was a warm, pull-apart Épi. For her creativity, she won a signed magnum of this Pinot Noir.