Miso Bead Molasses Glazed Pork Loin with Coconut Lime Vegetables

Ooops!

     To be honest, this is not exactly the presentation that I had in mind.  The caramelized miso glaze smudged all over the white pork.  The the plate was bumped and the pork pieces shifted, so the already stained white pork looked even worse.  Ce est la vie!  Still I posted this recipe.  Learn from my mistakes is a good theme for today's recipe.  Every chef has a bad moment.  Fortunately, bad moments do not happen too often when I cook.
     This miso glaze is flavored with bead molasses.  Bead molasses is the by-product of sugar refining and it contains all the nutrients that are removed from the sugar.  Sugar cane grass grain actually is loaded with valuable vitamins and minerals.  Refined sugar has no vitamin or mineral nutritional value.  Bead molasses smears and stains like crazy, but it tastes great with miso paste.  If smearing occurs, just live with it.  It is the flavor that counts!   
     The vegetable mixture for the stir fry is not exotic and most of the ingredients can be found at a common grocery store.  The coconut lime flavor of the stir fry accents the miso paste glaze on the pork.  Coconut milk is used extensively in nearly every tropical country around the world.  When in humid tropical heat, the tummy feels better with coconut milk, rather than cow's milk or cream.
  
     Miso Bead Molasses Glaze:
     Heat a small sauce pot over low heat.
     Add 1/2 cup of water.
     Add 1 1/2 tablespoons of red miso paste.
     Add 1/2 teaspoon of thin of soy sauce.
     Add 1 tablespoon of bead molasses.
     Add 1/4 teaspoon of pure sesame oil.
     Add 1 pinch of sea salt and white pepper.
     Add 1 pinch of five spice powder.
     Add 4 drops of sesame oil.
     Whisk the ingredients as the miso paste warms and combines with the liquid.
     Simmer and stir occasionally, till the sauce can coast the back of a spoon.  (This only takes a few minutes.)
     Remove the sauce pot from the heat.
  
     Miso Bead Molasses Glazed Pork Loin:
     Cut a 6 to 8 ounce portion of pork loin from the thin lean end of the loin section.
     Trim the fat and silver floss off of the portion of pork loin.
     Place the pork in the miso glaze.
     Roll the tenderloin in the glaze, till it is completely coated.
     Place the miso coated pork tenderloin piece on a wire screen roasting rack on a roasting pan.
     Place the pan in a 325º oven.
     After about 5 minutes, remove the pork from the oven.
     Brush the pork with the miso glaze.
     Repeat these steps, till the pork is completely cooked and till it is well coated with the miso glaze.  (A probe thermometer should read 145º to 160º in the center of the pork.  The color of the finished miso bead mosasses glazed pork should be dark brown.
     Set the pork aside to rest for 1 to 2 minutes.
  
     Coconut Lime Stir Fry Vegetable Recipe:
     The secret to a good stir fry is simple.  The saute pan or wok must be hot before you start cooking!  All the vegetables must be ready before you start cooking, because it only takes a couple minutes to stir fry vegetables.  
     Add the hard vegetables first, so they get a head start.  Try to cut the vegetables so they all cook evenly and finish cooking at the same time.  The edges and outside of the vegetables should show a few caramelized highlights and the vegetables should still be somewhat crisp, when the stir fry is finished.  
     Only add the sauce after the stir fry is almost finished cooking or the vegetables will have a boiled texture instead of being crisp.  Only add enough sauce or liquid to flavor the vegetables.  Do not add too much liquid, or the vegetables will stew.  
     When a stir fry is finished, it must immediately be placed on a serving plate.
     Heat a saute pan or wok over medium/medium high heat.
     Add 1 tablespoon of coconut oil or vegetable oil.
     Add 1/3 cup of each of these hard vegetables:
     - thin sliced carrot
     - thin sliced celery
     - julienne sliced onion
     - thin green bell pepper strips.
     Add 1 thin sliced green serrano pepper.
     Stir fry and toss the hard vegetables for 20 to 30 seconds.
     Add 1 minced garlic clove.

     Add 1/2 teaspoon of ginger paste.

     Add 1/4 cup of half moon shape sliced zucchini.
     Add 1/4 cup of half moon shape sliced yellow squash.
     Add 2 sliced small portabella mushrooms.
     Stir fry the vegetables for about 20 seconds.
     Add 1/4 cup of sliced water chestnuts.
     Add 5 or 6 canned baby ears of corn.
     Add 1 green onion that is cut into bite size pieces.
     Stir fry till the vegetables become about two thirds fully cooked.
     Add sea salt and white pepper.
     Add 1/2 tablespoon of lime juice.
     Add 1/2 cup of coconut milk.
     Toss the ingredients together.
     Remove the pan from the heat.
  
     Miso Bead Molasses Glazed Pork Loin with Coconut Lime Vegetables:
     Immediately place the stir fry vegetables and the coconut lime sauce on plate as a bed for the miso glazed pork.
     Set the miso bead molasses glazed pork tenderloin on a cutting board.
     Cut the pork into several thin slices.
     Place the thin sliced pork on top of the vegetables so the slices overlap in a round circular pattern.
     Sprinkle a few pinches of very thin sliced green onion top over the pork.
 
     The fermented soy flavor of the miso bead molasses glaze is so yummy with pork!  The glaze turns dark and tastes rich after roasting.  This is a tasty roasted pork recipe!  Yum!  ...  Shawna