Ginger Pork

Since we are out of town this weekend, I decided to cook tonight and take a few pictures. John had stuff going on (and is still out somewhere having a beer while I write this) so KM came over to help me test out the recipe.

Tonight I made ginger pork with winter roasted vegetables. The pork recipe I found in a magazine, the veggies were spur of the moment.

I chopped 2 leeks, 3 sweet potatoes, and 4 parsnips and tossed them in olive oil, coarse sea salt, and dried basil (from our garden this summer). I put them in the oven at 450 for 30 min, then turned them down to 300 while I finished the pork, tossing once so the top didn't get overdone.

Ginger Pork Rolls
3 Tbs reduced sodium soy sauce
2 tsp ground ginger
1/2 c chopped red onion
1 lb pork loin, thinly sliced
whole grain buns or bread
1/2 to 1 c thinly sliced cucumber
fresh cilantro

In a large skillet, combine 1 cup water, soy sauce, ginger, and onions. Cover and bring to simmer over medium-high heat 5-6 min until onions are tender. Remove onions with a slotted spoon and reserve. Add 1/4 tsp. black pepper to onions.

Add pork to cooking liquid in pan. Simmer uncovered 7-8 min, until pork is cooked through, turning once. Remove from liquid.

Serve pork over bread or buns with cucumber slices, onion, cilantro, and jalapeno (if desired).

I couldn't find whole or multi grains buns, so I used regular bread but I think the buns would have been better. The veggies turned out awesome. I've had parsnips once but I never cooked with them. They have a really nice, mellow flavor that worked well with the leeks and sweet potatoes.