“Roast Pork and Red Rice” was one of my favorite meals from childhood. In this dish, pork loin or chops are marinated overnight then baked or grilled to a perfection. I’ve found it useful to pre-slice a loin into medallions. This increases the surface area for marination and reduces cooking time. It’s possible to lose juiciness this way – but if you’re careful not to overcook, they can come out very tender.
The key component is the sauce. In a saucepan, dissolve another packet of marinade into water and a tablespoon or two of peanut butter. Bring to a low boil. Thicken with in 1 tablespoon of corn starch that has been dissolved into a little water.
Serve with rice and blasted broccoli.