Ready for the next episode of Mika's Time?

Have you checked out the new episode of Mika's Time on my website?  I post up a new episode every Friday.  Working on this weeks episode now.  So now it the time to get familiar with Mika and her adventures.  Check out the first 2 episodes now so you don't get left behind.

I have also spent some fun time in the kitchen lately.  Here is a wonderful recipe that I came across and I am trying it out tonight.  The house is already smelling wonderful. I will let you know how it tastes tomorrow.

Enjoy and Happy Reading

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Slow Roasted Honey Glazed Pork Loin Roast

 
INGREDIENTS
1 cup plus 2 Tbsp. soy sauce, divided
¼ cup granulated sugar
3 Tbsp. chopped garlic
¼ cup chopped scallions
2–3 pounds boneless, skin-on pork shoulder
1 bunch asparagus, halved
1 large zucchini large dices
1 large yellow squash large diced
9 button mushroom diced
6 Yukon potatoes, diced
2 Tbsp. olive oil
Kosher salt
Freshly ground black pepper
1 cup packed dark brown sugar
½ cup honey


PREPARATION  -  Preheat the oven to 275ºF.

1. In a large bowl, combine one cup of the soy sauce with the sugar, garlic, and scallions, stirring
     until  mixed.
2. Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat.
    This   will help excess fat render out and allow more of the marinade to soak in.
3. Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
4. On a baking sheet, place the asparagus halves, diced zucchini, yellow squash and mushrooms
     to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper.
     Place the marinated pork in the middle of the baking sheet.

Bake one to one and a half hours, depending on the weight of the pork.

5. Raise the heat of the oven to 500ºF.
6. In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
7. Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top. 8. Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
9. Remove the vegetables and pork from the tray, making sure to save all the juices.
10. Slice the pork into ½-inch slices, and plate with the roasted vegetables. Spoon the reserved pan    
      juices on top of the pork, and enjoy!

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