Back at this one! We were seriously squabbling over the leftovers, so I'm making a huge batch! This was so good cold in the lunch box. It was juicy and flavorful reheated, too. I got to thinking what a good sando this would make. As long as it didn't sit too long and soak the bread. But the sauce is pretty thick, so it might not be a problem.
One thing that shocked me was how little juice ran out when it came out of the pan. Pretty much nothing came out! The meat was so juicy, so there's no mystery what happened. It just stayed in there. Maybe I'll have to try potato starch on steaks.🤔

😄 Happy to hear you all enjoyed it so much and 🙌🏼 on getting Jenna to eat it without ketchup (it's a constant challenge in our household too).

Holy heck, Marc. How does this recipe take an inexpensive cut of pork and turn it into a restaurant-quality entrée?!?! I made your earlier version and it was very good, but this method knocks that one off the page. And it's simple and easy to produce on a weeknight! The honey in the glaze is an inspired touch. We have a favorite restaurant that uses honey in their teriyaki, and this tastes the closest to that I've ever made. The potato starch helps keep the meat juicy, browns the outside, and thickens the glaze. GENIUS. Every time I see a pork loin on sale I'm making this. Jenna even agreed to eat it without ketchup!😮