Thursday, February 10, 2011

Miso Glazed Pork - RC Week 3

Yet another first this week.  Miso.  I knew there was such a thing as Miso soup, but that's really all I knew.  From the What's New at the Market section of Bon Appetit, here's a Miso Apricot Glazed Pork Loin.  Mmm, pork!

I doubled up on the garlic because, well, you can never have too much garlic.

Nonstick vegetable oil spray
5 tablespoons apricot preserves
1/4 cup red miso
1/4 cup Champagne vinegar (I used white wine)
2 teaspoons finely grated orange peel
2 large garlic cloves, chopped
2 pork tenderloins
1/2 cup low-sodium chicken broth

Preheat oven to 425°F. Coat large rimmed baking sheet with oil spray. Combine preserves, miso, vinegar, orange peel, and garlic in small pot over medium heat. Cook until thickened, 1 to 2 minutes. Reserve.

Sprinkle pork with salt and pepper. Place on prepared baking sheet, tucking thin end under to ensure even cooking. Brush with 2 tablespoons apricot glaze; roast 12 to 15 minutes. Turn pork over with tongs and brush with 3 more tablespoons glaze. Continue to roast until instant-read thermometer inserted into center of pork registers 150°F, 8 to 10 minutes longer.  Mine actually took an additional 15 but I know my husband would've been happy with this less well done.

Add chicken broth to remaining apricot glaze. Bring to simmer and cook until reduced to 2/3 cup, about 5 minutes. Season with salt and pepper.

Slice pork crosswise into 1/2- to 3/4- inch-thick slices and arrange on platter. Spoon sauce over and serve.
Now, this was a delicious dish.  I love me some pork loin.  For me, a little salt, pepper and garlic is all a good loin needs.  The fact that the miso glaze was quite a powerful flavor made me miss the goodness that is just simple pork loin.  So while I enjoyed it today, I don't think it will make another appearance in my kitchen.

The kids?  Well, I had to cut off the sauce covered edges to get them to eat it.  Oh well, it was fun.  And I have quite a bit of miso left to play with.  Recipe suggestions?


  1. Yes I have some white miso in the fridge, it's nice to have on hand. White miso is milder than the red miso, and 1/4 cup seems like a lot. I will add it by tablespoons and it seems fine for salmon or in salad dressings. I like to add a little sage to pork tenderloin along with the salt and pepper and maybe a little garlic. So when you doubled the garlic here is the 2 cloves the doubled amount?

    Scraping the sauce off sounds just like my daughter used to be...she's getting better now (at 16). :D

  2. Hi Lyndsey. I'll have to try the white next - or just less of the red.

    Yes, 2 cloves is the doubled amount. I mean who ever heard of using just one clove of garlic?!! Absurd! LOL

    I'm glad to hear there is hope for my kids.

  3. I use a little miso paste in stir fry for flavoring. :)

  4. Never tried using Miso... Your pics look yummy though. I think I would be doing the same for my kids with scraping the sauce off! At least you tried it!!! :)

  5. Ooohh, another good looking dish! You are really rocking this challenge... and I so glad that you took it on :P

    Make it a great day!

  6. its to early for my belly to be talking to me...

  7. I love miso.. this pork looks fantastic! You could always use the miso for a salad dressing. Mix it with vinegar, olive oil and some herbs.