Another quick and easy protein fix is these teriyaki pork loins. I suppose you can also do the same with some other protein like chicken, beef or fish, and since we had a bunch of these Costco pork loins that I portioned up in the Food Saver and froze, that's what I went with. They were easily defrosted in a bowl with running cold water, like with fish. The loins were on the thick side so I cut them in half into thinner pieces. Coat in your favorite teriyaki sauce (mine is Yoshida's) and marinate for about 30 minutes. Bake in a 325 degree oven for about 20-25 minutes, turning the loins over once halfway through.
On the side were braised kale and Chinese squash. For the kale, I made a mixture of 1:3 parts soy sauce to water, oil and minced garlic, added it to a pan on high heat, then braised the kale for about 20 minutes, which was about the amount of time that it takes to cook the pork. I cooked the Chinese squash like I would zucchini, which was to cut it in half lengthwise then into slices then saute it until soft. According to my dad, the skin contains a lot of vitamins so I left it on, so it's important to add water to help it cook down.
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