What to serve with pork loin?

Question

My husband is grilling a teriyaki pork loin I got at the store. What should we serve with it? I made smashed taters with broccoli on Monday night though can make them again if need be. Suggestions?

Answer 1

Grilled pineapple would go great with a teriyaki porkloin. Some grilled or steamed asparagus would also be a nice compliment.

Answer 2

Baked sweet potatoes would go well.

Perhaps with a broiled half tomato.

Answer 3

Fried rice and Rosemary Honey Dew.

Rosemary Honeydew

  Ingredients:

juice of 1 lime (rinsed)

2 fresh rosemary sprigs (rinsed)

1/4 cup honey

3 cups honeydew melon chunks (about 1 lb)

1. Squeeze juice of lime (1 tablespoon) into large microwave-safe bowl. Break rosemary sprigs in half; add honey and rosemary to lime juice. Microwave on HIGH 30–40 seconds or until hot and fragrant. Let stand 1–2 minutes to cool.

2. Remove and discard rosemary sprigs; whisk sauce until blended. Stir in honeydew chunks until evenly coated. (Sauce can also be prepared and drizzled over slices of honeydew.)  

Answer 4

A nice rice cooked in broth instead of water, some sauteed veggies and you will be good to go!  Sounds good to me!

Answer 5

I think that a good pineapple casserole would be good with your pork main dish.  There are all kinds of recipes for one out there...ususally made with cubed white bread, eggs, cheese and crushed canned pineapple.  

Answer 6

If you're doing them teryaki style, you should have a pineapple salsa with them.  Combine one can (14-16oz) of chunked pineapple, drained, one small jalapeno, one small red onion, cilantro, and salt & pepper to taste.  Combine and let refrigerate for 30-60 minutes.

Enjoy!

Answer 7

Baked potatoes and pork loin are really great together! My family makes it every two weeks and it's really great!

Answer 8

mashed potatoes

green beans

broccoli

rice

bread

a nice salad

ETA: whoa, I am making that rosemary honey dew for tonight, thanks!

Answer 9

grilled pineapple and rice is good

Answer 10

Fried Rice

Serves 4.

3 large eggs, lightly beaten w/ 2 tsp. waer

2 Tbsp vegetable oil, divided

½ tsp. toasted sesame oil

Coarse salt to taste

4 green onions, thinly sliced diagonally (both white and green parts)

4 garlic cloves, minced

5 oz. ham, thinly sliced and chopped (can use cooked chicken, pork, or shrimp as well)

4 cups cold cooked rice

3 Tbsp. rice vinegar

1 cup frozen peas, thawed

In a large nonstick skillet, heat 1 Tbsp. oil, swirling to coat.  Beat eggs, with 2 tsp. water and ½ tsp. coarse salt.  Cook in skillet, moving cooked eggs aside gently to allow raw eggs to run in their place, about 2 minutes.  Transfer to plate; when cool enough to handle, cut into strips.

In same skillet, heat remaining Tbsp. vegetable oil and sesame oil.  Add garlic and scallions, heat and stir until fragrant, about 1 minute.  Add ham and rice, season with salt, and cook until very hot, stirring often, about 5 minutes.  Add vinegar, peas, and eggs, cook until very hot, about 2 minutes.

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Broccoli with Garlic & Soy Sauce

1 head garlic, peeled (about 16 cloves)

1 cup good olive oil

1 teaspoon crushed red pepper flakes

1 teaspoon kosher salt

4 stalks broccoli, cut into florets (8 cups of florets)

2 tablespoons soy sauce

Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.

For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well.

In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.

--Barefoot Contessa

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Green Beans with Tomato & Garlic

2 lb(s) Fresh green beans, cleaned with ends removed

1 cup(s) Tomatoes, seeds removed and finely diced

4 clove(s) Garlic, finely chopped

¼ cup Olive Oil

Salt and Pepper to taste

Procedures

Bring pot of salted water to a boil. Blanch green beans for 1 minute. Drain and cool under cool running water.

In a saute pan, heat olive oil and mix in garlic. Cook for 1 minute and add green beans. Cook green beans with garlic for 1 minute.

Add in diced tomatoes to green bean mixture. Cook for 1 minute or until green beans are tender but still green.

Season with salt and pepper. Serve immediately.

--Olive Garden website