Pork Loin with Wild Rice and Veggies
- 1 pork loin
- Poultry seasonings
- Black pepper
- Teriyaki marinade
- Soy sauce
- 4 cloves garlic, sliced
- 1 Tbs. cornstarch
- Wild Rice:
- 1/2 C. wild rice
- 1/2 C. brown rice
- 2 C. water
- Dash salt
- 1 Tbs. butter
- Broccoli, cauliflower and baby carrots, cut in half lengthwise
- 2 or 3 green onions, sliced
Rub pork loin with poultry seasoning and paprika and black pepper. Place in large Ziplock bag and add teriyaki marinade and about half the amount of soy sauce. (I just used enough to make a nice marinade. I'm afraid I don't always measure.) Add garlic. Marinate for 3 or 4 hours in fridge.
Be sure to turn bag over once in awhile.
Place pork loin in small roasting pan with liquid and garlic. Cover and bake in a 325 degree oven for about 1 1/2 hours or until inside temperature reaches at least 160 degrees on a meat thermometer. I actually cooked mine a little longer, because I like pork cooked well done. (I also turned the roast over a couple times part way through and basted with the sauce.)
To make rice, bring all ingredients to a boil. Lower heat and cover. Cook for 45 minutes. Stirring once or twice. Turn off heat and let stand till ready to serve.
To make vegetables, use as much as you need depending on how many you are going to serve. Heat nonstick skillet and add a little olive oil. Add veggies and sauté until crisp tender.
Remove loin and place on platter. Cover with foil and let rest. Make a little thickening with large Tbs. of corn starch and a little water. Heat drippings in pan and thicken like a gravy. Slice loin and serve on top of a serving of rice; veggies on the side. Spoon a little of the sauce over the meat and rice.