Spicy Sesame Pork & Candied Ginger Carrots

January 17, 2012
The reasons you should eat, and love, this dish:
  1. It has just the right amount of kick. It won’t leave you begging for a glass of milk to douse your tongue in after you take the first bite.
  2. It will clear your sinuses out! During these cold weather months, we all get a little stuffed up. So keep the sauce from this dish handy and use it as a topping or a burger, chicken, or even some noodles when you start feeling those winter sniffles. One bite, and then POOF! Free and easy breathin’.
  3. You get a great blast of vitamin A and Vitamin C from the red peppers and carrots. We are all trying to be healthier, so why put yourself through the ringer with work outs and diets, when you could just eat this recipe I came up with!
  4. This is a seriously uncomplicated and easy recipe.
  5. It gives you the fulfillment of ordering that greasy Chinese take-out without the MSG, calories, and heartburn! Know what goes in your food and into your body people! Trust me it is soooo worth it!
Ingredients for the Carrots
2 Carrots
1 Tablespoon of Fresh Ginger, grated
1 Tablespoon of Brown Sugar
¼ Cup Low Sodium Vegetable Stock
¼ Cup Whiskey or Bourbon (I used Maker’s Mark.)
Ingredients for the Spicy Sesame Pork
4, 4oz Center Cut Boneless Pork Loin Chops
1 Tablespoon of Unsalted Butter
¾ Cup of Low Sodium Vegetable Stock
1 Tablespoon of Sesame Oil
2 Tablespoons of Sriracha
2 Tablespoons of Reduced Sodium Soy Sauce
¼ Teaspoon of Pepper
1, 12oz Jar of Roasted Red Peppers
1 Teaspoon of Sesame Seeds, for garnish
Preheat the oven to 400 degrees.
Peel the carrots and cut them on a bias. Keep the slices relatively small.
Mix the ginger, brown sugar, vegetable stock, and whiskey/bourbon together in a small Pyrex dish. Add in the carrots and give them a toss in the liquid to make sure they are evenly coated.
Melt the tablespoon of butter over high heat in a large skillet. Season the pork chops with salt and pepper. Sear the chops in the butter, two minutes on each side. Remove the chops from the pan. Place the chops in a large Pyrex dish.
Combine the vegetable stock, sesame oil, sriracha, soy sauce, pepper, and whole jar of roasted red peppers into a food processor or blender. Blend until liquefied.
Pour the sauce over the chops. Bake the dish of carrots and pork chops in the oven for 40 minutes.
Pile the carrots and pork or a bed of white or brown rice and top with some sesame seeds and green onion for garnish.
Or eat the pork and carrots without the rice. The sweet carrots cut the heat from the spicy sesame sauce.
You are welcome for the many added health benefits this dish will bring to your life!
Discalimer: I am not a doctor. I was a science major in college, but that’s about it.

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  • claire @ the realistic nutritionist
    January 17, 2012 at 8:07 pm

    This is right up my husband’s alley, he LOVES spice.