This is an absolute staple dish around our house. I grew up eating this dish. It originally comes from a cookbook titled Dawg Food. For those of you privileged enough to have grown up anywhere near Georgia, you know who the dawgs (as opposed to 'dog') are. Both of my parents and one sister are UGA alum and hence the reason why there was a cookbook called Dawg Food in my house growing up! Now my mom actually does roast this pork roast, but living in Asia, I had to adapt it a bit for a crock pot since meat is generally much tougher. So, feel free to bake it or crock pot it, both ways are good! And the leftovers are quite good warmed and toasted with a little cheese on a sandwich!
Marinated Pork Roast
3 lb pork tenderloin*
1/2 cup soy sauce
1/4 cup water
2 cloves garlic, finely chopped or pressed
2 tsp dry mustard
1 tsp ground ginger
3/4 tsp thyme
Mix together soy sauce, water, garlic and spices. Marinate pork in mixture overnight. Place pork and marinade in roasting pan. Roast at 350F (180C), basting occasionally with juices, for 1 1/2 to 2 hours (30-35 minutes per pound). Slice and serve.
Crockpot Variation:
Place soy sauce, water (increase to 1/2 cup at least), garlic and spices in crock pot. Add pork tenderloin. Cover and cook on low for 8 hours. Do not marinate pork ahead of time when cooking in the crock pot or the soy flavor will get too strong. Can add more water throughout the day if liquid is cooking down too much.
**Notes about pork tenderloins: In the US you can find single tenderloins that weigh about 3 pounds. That is true overseas, but please see this post about choosing pork tenderloins (at least in China). I usually just use about 1 1/2 kg worth of the long, slender pork loins (or however much you need for your meal and just increase marinade/sauce). If actually roasting in the oven, they would cook in less than 2 hours since they are smaller pieces and not one large, thick piece that has to cook through to the center.
3 lb pork tenderloin*
1/2 cup soy sauce
1/4 cup water
2 cloves garlic, finely chopped or pressed
2 tsp dry mustard
1 tsp ground ginger
3/4 tsp thyme
Mix together soy sauce, water, garlic and spices. Marinate pork in mixture overnight. Place pork and marinade in roasting pan. Roast at 350F (180C), basting occasionally with juices, for 1 1/2 to 2 hours (30-35 minutes per pound). Slice and serve.
Crockpot Variation:
Place soy sauce, water (increase to 1/2 cup at least), garlic and spices in crock pot. Add pork tenderloin. Cover and cook on low for 8 hours. Do not marinate pork ahead of time when cooking in the crock pot or the soy flavor will get too strong. Can add more water throughout the day if liquid is cooking down too much.
**Notes about pork tenderloins: In the US you can find single tenderloins that weigh about 3 pounds. That is true overseas, but please see this post about choosing pork tenderloins (at least in China). I usually just use about 1 1/2 kg worth of the long, slender pork loins (or however much you need for your meal and just increase marinade/sauce). If actually roasting in the oven, they would cook in less than 2 hours since they are smaller pieces and not one large, thick piece that has to cook through to the center.
I made this and it was really yummy and easy! It was a bit salty- from the soy sauce maybe? I did it in my crock pot. Do you think I should shorten the time I cook it next time?
ReplyDeleteYeah, Kelley, the soy can make it salty. I had that problem when I marinated it THEN cooked it in the crock pot for 6-8 hours!! Too long in the soy! In the US, you could definitely cut back cooking time since your meat is probably more tender. You could also cut soy to 1/4-1/3 cup and do a little more water. I've done that before too.
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