Roast Pork Loin in Ginger Marinade

An oak-aged wine complements this roast pork loin because the toasted flavors the barrels impart echo some of the flavors in the caramelized crust. A medium-bodied red with pronounced fruitiness offsets the sweet heat created by the brown sugar, ginger and soy sauce. Serve with rice and spinach with garlic and sesame seeds. Dependable: young Rioja or other oak-aged Tempranillo. Daring: off-dry Chenin Blanc.
Average Customer Rating:
3 out of 5
3
 out of 
5
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Roast Pork Loin in Ginger Marinade
Review 1 for Roast Pork Loin in Ginger Marinade
5 out of 5
5 out of 5
February 7, 2015
Would You Recommend? Yes
0points
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Great on the grill
February 7, 2015
We love this recipe! We make it a lot and have gotten rave reviews from guests who have had it too. The little bit of bit prep time pays off.
Review 2 for Roast Pork Loin in Ginger Marinade
1 out of 5
1 out of 5
,Santiago, Chile
August 7, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? No
+1point
1of 1found this review helpful.
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Requires too much time for such a bad outcome...
August 7, 2013
This recipe required a lot of work and time... and the taste of the pork was not that great. My husband did not find that it was such a terrible outcome, but I didn't like it at all. Terrible... first dissapointing recipe I've found in Williams-Sonoma.
Cons: Complicated, Texture, Taste, Lengthy