Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-ELAYNE CALDWELL KVNH17B
1 lb Pork loin
1/2 c Hoisin sauce
1 tb Garlic; chopped
1 tb Ginger root; chopped
1 tb Lemon grass; chopped
1/4 c Soy sauce
1 c Wild rice
2 c Chicken stock
20 Chestnuts
Butter, as needed
1 tb Garlic; chopped
1 tb Shallot; chopped
Zest of one orange
1/8 c Hoisin sauce
Salt and pepper

Clean and trim the pork loin. Heat oven to 450F. Combine the hoisin
sauce, garlic, ginger, lemon grass and soy sauce; brush the pork loin
with it. Place pork in heated oven and immediately reduce heat to
300F. Roast pork 15 minutes, continuing to brush with soy mixture.
Cool the pork. For rice: Combine wild rice and stock in saucepan.
Simmer until rice is tender, about 45 minutes. Cool and chop the
pork. For chestnuts: With the tip of a paring knife, cut an "X" into
each chestnut. Place in preheated 400F oven a few minutes (usually
about 10 minutes). Take out and cool. Peel off shell and chop
chestnut meat.
To serve: Melt butter in electric frying pan or Chinese wok. Add
garlic, shallots, chopped pork, chopped orange zest, cooked wild
rice, chopped chestnut meat and hoisin sauce. Cook over moderate
heat. Season with salt and pepper.
From: Minneapolis Star Tribune 3/90.

~-- Auntie Elaine/FRAMINGHAM/learning her way around/GEnie

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