2 lb Pork Loin
1/2 cup honey
1/2 cup brown sugar
2 tbsp teriyaki sauce
2 tbsp grated ginger
2 garlic cloves minced
1 tsp onion powder
1/4 tsp red pepper flakes
salt and pepper to taste
Preheat oven to 420º
In a bowl, combine all ingredients, minus pork loin, whisk until combined
Using a knife, poke holes in the pork loin to allow the marinade to soak through. Add the loin to the bowl and allow the marinade to coat it evenly.
Place the loin in a shallow baking dish. Bake for 20-25 minutes or until the pork is at least 145°.
You may reserve the remaining marinade and simmer it until it is safe to use as a glaze.
Slice into medallions and serve over quinoa.
1 cup quinoa
1 1/2 c water (or broth)
1 tsp Garlic Powder
1 tsp Thyme
Salt and pepper to taste
Rinse quinoa and place in a sauce pan with the water or stock.
Add your seasonings.
Bring to a boil and reduce to simmer. Allow to stand for 10-15 minutes.
Using a fork, fluff the quinoa. Serve under your sliced pork loin.