Thai Style Pork Loin with Peanut Sauce brings together a multitude of flavors. The contrast that is present in Thai food is what makes me love it so much. Thai cuisine is full of contrasts, not only in flavors but also in presentation, colors and textures. My Thai style pork loin brings you such contrast. Thai cuisine is a combination of the culinary tradition of neighboring countries. To the north we have Laos and Burma and Cambodia and Vietnam to the southeast. The Chinese introduced noodles to Thailand, an essential ingredient in the famous pad thai. Out of all the Asian foods I have tried, it is my favorite. There is such variety. The use of coconut and peanuts for me is a great combination.
Thai food is also deeply influenced by Indian cuisine. This is evidenced in the use of various curries (red, yellow and green). Spices typical of Thai cuisine are lemongrass, galangal (Thai ginger) and Thai basil (horapha). Pork features in many Thai dishes seasoned and prepared in many different ways and served with varying side dishes.
I usually like to serve my Thai Style Pork Loin with jasmine rice, a popular rice in Asian cooking. Jasmine rice is a long grain rice with a slightly nutty aroma. You can however serve it with anything you want, from steamed vegetables to noodles. My preference is the rice, but next time I make this dish I will definitely try to expand my horizons and try it with something else, just to mix things up a little.
I must confess, I did a great deal of experimenting with the sauce in order to get it to the right consistency. In my opinion, this sauce lends itself to chicken as well as beef, especially if you are doing kebabs.
* For a paleo diet friendly option serve this dish with a side of steamed vegetables instead of rice.
- 1 pork loin (about 2½ lbs.)
- 3 garlic cloves minced
- 2 Tbsp. Dijon mustard
- 3 Tbsp. soy sauce (paleo diet: coconut aminos)
- ½ cup orange juice
- ¼ tsp. salt (paleo diet: sea salt)
- ⅛ tsp. pepper
- For the sauce
- ½ cup peanut butter (paleo diet: almond butter)
- ½ cup coconut milk
- 2 Tbsp. soy sauce (paleo diet: coconut aminos)
- 2 garlic cloves minced
- 1 Tbsp. chopped cilantro
- ¼ tsp ground ginger
- Place pork loin in a large Ziploc bag.
- In a bowl mix together the garlic, mustard, soy sauce, orange juice, salt and pepper. Pour over the pork and allow to marinate about 6-8 hours.
- Preheat oven to 350'F
- Place pork loin in glass baking dish with marinade. Cook until internal temperature is 150'F. (about 25 minutes). Baste pork loin using a turkey baster about every 10 minutes. Remove from oven.
- Cover and allow to rest for about 5-10 minutes.
- While the pork loin is baking prepare the sauce:
- In a small saucepan on low heat mix all sauce ingredients. Stir with a wooden spoon until all ingredients are well integrated. Continue to stir for about 5 minutes until the consistency is smooth. Transfer to a small bowl and serve over sliced pork loin. Garnish with green onion.