Asian-Marinated Pork

• 1/4 cup soy sauce
• 2 tablespoons rice wine vinegar
• 1 teaspoon Asian chile paste ( sambal olek) or oyster sauce
• 2 teaspoons finely chopped ginger
• 1 clove garlic, smashed and finely chopped
• 2 scallions, sliced
• 1 tablespoon orange zest
• 2 boneless pork loin chops, 3/4-inch thick
• Canola oil
• Read more at: http://www.foodnetwork.com/recipes/anne-burrell/asian-marinated-pork-tenderloin-recipe.html?oc=linkback

1. In a large bowl, combine the soy sauce, rice wine vinegar, chile paste, ginger, garlic, scallions, and orange zest. Add the pork to the bowl and turn to coat with the marinade. Let the pork sit in the marinade for an hour or up to three hours.
2. Heat oven to 400 degrees, place loin in a pan basted with cooking spray and cover with remaining marinade, and roast for 20-25 minutes.
3. Let sit for a couple of minutes and then slice and serve.

soy sauce, rice wine vinegar, asian chile paste, ginger, clove garlic, scallions, orange zest, pork loin chops, canola oil, httpwwwfoodnetworkcomrecipesanneburrellasianmarinatedporktenderloinrecipehtmloclinkback

Taken from www.epicurious.com/recipes/member/views/asian-marinated-pork-52883061 (may not work)