The pork loins are marinated with a dry rub of rosemary, thyme, salt, chopped garlic, freshly cracked black pepper and chilli flakes. Seal in a smoking pan, then bung in the oven with the brocolli tossed in butter. The sauce is made by deglazing the pan with some ginger-wine, asahi beer and finely chopped (and fried) garlic.
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