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:
1 out of 5
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 out of 
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Customer Reviews for Roast Pork Loin in Ginger Marinade
Review 1 for Roast Pork Loin in Ginger Marinade
1 out of 5
1 out of 5
LatinAsianMermaid
,Santiago, Chile
August 7, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? No
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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