We made dinner for 230 recently, for our church’s annual Women’s Christmas Dinner. We paired the marinated pork loin with some roasted veggies and a spinach salad tossed with this dressing. Julienned persimmons from our prolific tree added a sweet and colorful note. It was delicious!
We’ve also enjoyed making a slaw for one of our pork loin sandwiches at the deli, using this dressing, some thin-sliced cabbage, green onion, and cilantro. Another hit!
INGREDIENTS
- 1/2 c. sesame oil
- 1 c. honey
- 1/3 c. white vinegar
- 1/4 c. soy sauce
- 2 tsp. salt
- 1/4 tsp. (or more) cayenne
- 1 tsp. fresh-grated ginger
- 1 c. extra virgin olive oil
Mix all but the olive oil together with immersion blender. Slowly mix in until emulsified: > 1 c. extra virgin olive oil
