I hope your Easter treated you well, mine was filled with food, drinks, and friends who have become more like family. It was busy and relaxing all at the same time, and I have a couple of recipes to share from it that were quite divine. But first, I return to you with a simple recipe to get you out of your Easter leftovers funk and on to something spicy (or not so spicy if you wish)! I used this marinade and glaze on a pork loin, but it would also be great on chicken. It’s got an oriental flavor but it’s not too overpowering and it’s as easy as could be. It’s sure to wake you out of your Easter ham and sugar coma! Enjoy!


Spicy Orange Teriyaki Pork Loin   (Print Me)

1 cup soy sauce
1/2 cup packed brown sugar
1/4 cup chili paste with garlic (reduce or omit if you don’t want it to be spicy)
1 Tbsp + 1 tsp ground ginger
1 Tbsp + 1 tsp garlic powder
1 Tbsp + 1 tsp sesame oil
2 Tbsp Chinese cooking wine
2/3 cup orange marmalade
2 (8 ounce) cans pineapple chunks
2 Tbsp chopped fresh cilantro (optional)
Pork Tenderloin or chicken breast

In a large bowl combine all the ingredients except the meat. Reserve roughly half of the mixture in an airtight container in the refrigerator to later make the glaze. Pour the remaining half of the mixture into a food storage bag to marinate your meat in. Allow meat to marinate in the refrigerator for at least 2 hours, or preferably overnight.

When ready, prepare the meat by either grilling it or broiling it in the oven. While your meat is cooking, prepare the glaze by heating the reserved mixture in a small pan over low heat. Simmer it for about 20 minutes, or until sauce has thickened. When the meat is ready (for pork you want an internal temperature of 140-145º, for chicken 165º) allow it to rest for a few minutes before pouring the glaze over top and serving.

Source: All Recipes

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