Nookie Pork - Oriental style!

I'd planned on cooking Egg Rolls earlier in the week, but the plans fell over. :( This left me with an odd assortment of items in the larder. After a few days, it was time to get creative with my ingredients.

OMG

Pork so good you'll be craving it an hour later with foodie lust throbbing on your tongue. Yeah, it's got an oriental groove happening. Yummy.

It go like this, here it go...

Nookie Pork

1 24oz Garlic and Herb Pork Sirloin from Hormel
1 Plum
1/4 c Apricot Preserves (or 1/2c Dried Apricots)
3 Tbsp Soy Sauce
1 Tbsp Sesame Oil
1/4 c Brown Sugar
2/3 c Apple Juice
1 Tbsp Rice Wine Vinegar
1/2 Tbsp Lemon Juice
1 tsp Onion Powder
1 tsp Five Spice Powder
2 tsp Minced Ginger

Crock Pot or Oven, either way that you prefer. Oven style gets covered and cooked at 350 for 1.5 hours. Try to flip it at least once halfway through. Use your thermometer, the interior temp needs to be at least 170 degrees.

Unwrap the pork and set it in your crock or pan.

If you want to add veg, now is the time to think about it. Broccoli, scallions, snow peas and thin slices of carrot is how I'd go. Just pick out what you like and scatter it around your meat. Feel free to throw some cashews in there, if you're feeling spunky. A few spicy peppers can change the flavors dramatically. Don't be skerred, it's just food, Dude.

Pit the plum and toss it into the blender or mini processor with all the spices and liquids mentioned above. Puree and pour over the meat and veg.

Cook that sucker.

When it's finished, let the meat rest for at least 30 minutes before slicing. I prefer to slice my roast and throw it back into the pot, tossing gently with a big spoon, to coat it with all the yummy goodness that has settled on the bottom.

If it doesn't POW, add a smidge more soy. 

Serve over rice, noodles or even rice noodles - whatever grooves you. Nomomnom!