Pork Loin Special with Vegetable Macaroni Salad

Recipe by: SaveMore Food Stores
Serves
4
Time
40 minutes
Ingredients

For the meat:

  • 4 pork loin pieces
  • 1 tbsp olive oil
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • ½ tbsp paprika
  • Salt and black pepper (to taste)

For the sauce:

  • ¼ cup olive oil
  • 1 tbsp butter
  • 1 onion, chopped
  • 1 tbsp garlic, chopped
  • 2 cups orange juice
  • 1 tbsp mustard
  • 1 tbsp honey
  • 2 tbsps soy sauce
  • 1½ tbsps cornstarch (mixed with a little water)
  • 1 tbsp cumin powder
  • Chopped parsley (for garnish)

For the Vegetable Macaroni Salad:

  • ½ head of cabbage, finely chopped
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 carrot, grated
  • 1 green bell pepper, chopped
  • Salt and black pepper (to taste)
  • 2 tomatoes, chopped
  • ¼ cup chopped parsley
  • 3 tablespoons ranch dressing
  • 2 cups macaroni
Directions

For the porkloin:

  1. Season the pork loin: In a bowl, mix the pork loins with olive oil, onion powder, garlic powder, paprika, salt, and black pepper. Make sure the meat is well coated.
  2. Cook the pork loin: Heat ¼ cup olive oil in a pan over medium heat. Sear the pork loin for 5 minutes on each side until golden brown. Remove from the pan and set aside.
  3. Prepare the sauce: In the same pan, add butter, chopped onion, and garlic. Sauté until fragrant.
  4. Add orange juice, mustard, honey, soy sauce, and cumin powder. Stir well.
  5. Dissolve cornstarch in a little water, then slowly add it to the sauce while stirring. Let the sauce simmer until it thickens.
  6. Return the pork loin to the pan and cook for another 5 minutes, ensuring the meat absorbs the flavors.
  7. Garnish with chopped parsley and serve hot.

For the vegetable macaroni salad:

  1. Prepare the cabbage: Boil the chopped cabbage briefly, then drain and let it cool.
  2. Sauté the vegetables: Heat olive oil in a pan and sauté the onion, grated carrot, and bell pepper until slightly soft. Season with salt and black pepper.
  3. Combine everything: Add the cooled cabbage, tomatoes, and chopped parsley to the pan. Mix well.
  4. Finish with dressing: Pour the ranch dressing over the salad and mix everything together.
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