Monday, May 3, 2010

Week 36: Asian Pork Marinade

I'm always looking for great marinades. The truth is. . . I really prefer that my meat not taste like meat, and a good marinade seems to do the trick.

Angie found this one. We tried it first at her house, and I cooked it up another time at home (with Brad the grill expert handling the actual cooking).

I served it on this particular night with Roasted Sweet Potatoes and some steamed broccoli.

Asian Marinated Grilled Pork Tenderloin
Taken from Anne Burrell, Secrets of a Restaurant Chef

Prep time: 10 minutes
Marinating time: 24 hours
Cook time: 15 minutes
Yield: 6 to 8 servings

3/4 C soy sauce
1/2 C rice wine vinegar
1 Tbsp hot chili sauce (sambal oelek)
1 tsp dried ginger 1
3 garlic cloves, finely chopped
1 scallion, both green and white parts, thinly sliced
1 orange, zested
4 pork tenderloins


1. Combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest in a bag or marinating container. Add the pork and let sit overnight in the refrigerator.

2. Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.

3. Preheat the grill to medium-high heat.

4. Place pork on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.

5. Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.

My Notes:
This is officially part of my regular rotations of marinades.

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