Oy Vey! Grilled Asian Pork Roast with Paprika, Cumin Cauliflower and Tomatoes!

Recipes

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There’s this weird thing that happens when you’re in your (almost) mid-twenties and just starting out in the corporate world: people hand you food. And not just deli meats, but like, Costco size frozen pork roasts, for a random example.

And I’ve never cooked a pork roast. Memories of my Italian step-grandma serving dry pork roast combined with the Jewish guilt I for some reason associate with consuming pork, rendered it something I just wasn’t interested in. Not that I keep kosher, but same diff?

But, ill be the first to admit that I was so surprised by this dish! This Asian style pork roast was out-of-this-world. It was moist, flavorful, and just delicious. We even made tacos out of the leftover pork later that week!

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Asian Pork Roast

1/3 cup light soy

2 tablespoons Worcestershire

1/4 cup rice vinegar

1/8 cup brown sugar

4 cloves garlic

4 green onions

Black Pepper

Red Pepper (optional)

Sesame Seeds

1-2 lb fat-trimmer pork roast

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Mix together soy, rice vinegar, Worcestershire sauce, brown sugar, and peppers

Add green onions, reserving a handful to top roast when finished.

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Add Sesame Seeds – feel free to go a little crazy!

!

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Pour mixture over pork roast. Refrigerate 2 hrs, up to over night.

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Start the grill and remove the pork, allowing it to come to room temperature. Reserve liquid!!!!

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Throw that bad boy on the grill until it reaches 160 degrees F. Mine took 25 minutes. Flip halfway through cooking!

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While pork is grilling, take reserved liquid and heat in saucepan.

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Remove pork and allow to sit for 5 minutes. Pour heated sauce over roast, and top with green onions!

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Paprika and Cumin Roasted Cauliflower and Tomatoes

I love cauliflower, like weirdly so, and really always assumed it was a stand alone dish; but this cauliflower recipe so aggressively exceeded any previous recipes focusing on the possibly albino relative of broccoli, that I may never go back. I was completely impressed. Clearly, my excitement for vegetables knows no bounds. I have two words: paprika and cumin.


1 head of Cauliflower

Handful of cherry tomatoes

1 tsp paprika

1 tsp cumin

Dash of oil

Salt, Pepper

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Preheat oven to 350. Cover cookie tray with aluminum, and spread out cauliflower and tomatoes. Dash with salt, pepper, paprika, cumin and drizzle with a touch of oil. Shake mixture around to ensure everything is covered.

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Bake at 350 for 15 minutes.

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Until it looks delectable like so!

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