Succulent Braised Pork Loin Asian-Style

Succulent Braised Pork Loin Asian-Style  10-4-12                                                                    from Weight Watchers One Pot Cookbook

  • 1 c water
  • 6 scallions, thinly sliced (I used green onions)
  • 1/2 c reduced-sodium soy sauce
  • 2 T unseasoned rice vinegar
  • 2 T hoisin sauce
  • 1 T sugar
  • 4 quarter-size slices unpeeled fresh ginger (I used a little crystalized ginger)
  • 4 garlic cloves, peeled
  • 1 whole star anise (I used a little anise seed)
  • 1 2-pound boneless center-cut pork loin roast, trimmed (I used 3.5 pound)
  • 1 t Asian sesame oil
  • 2 bunches broccolini, steamed (I used broccoli florets)

Combine water, 4 scallions, the soy sauce, vinegar, hoisin sauce, sugar, ginger, garlic and star anise in medium Dutch oven.  Add pork and bring to boil over high heat.  Reduce heat and simmer, covered, 40 minutes, turning pork after 20 minutes.  Turn pork again and simmer until instant-read-thermometer inserted into center of pork registers 145 (for medium), about 12 minutes. (I gave mine an extra 30 minutes or so since it was bigger.) Transfer to cutting board and let cool.  To make sauce, combine 3 T of cooking liquid with 1/2 t of oil in small bowl.  Toss broccoli with 1/2 cup of cooling liquid and remaining 1/2 t oil in medium bowl.  Cut pork and put pork and broccoli on platter; drizzle with sauce and sprinkle with remaining 2 scallions

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This meal was a hit with the whole family.  I ate the left-over pork with salad and it was also great that way!

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