An impressive dish for your next gathering.
Serve with purchased mustard sauce or use the recipe at the end
of the directions. And also be used as a appetizer.
Grilled Loin
with Ginger and Burgundy
- 2 pounds boneless pork
loin
1 medium onion, sliced
1 teaspoon garlic, minced
2 tablespoons ginger, grated
1 tablespoon parsley, chopped
1 tablespoon granulated sugar
1/4 cup dry red table wine
1/4 cup soy sauce
1/4 cup olive oil
1 tablespoon sesame oil
1 tablespoon minced green onions
- Cut pork loin into 16
slices and put into a plastic self-sealing bag. Combine next
nine ingredients; add to bag and mix well. Seal bag and chill
several hours. When ready to cook, remove pork slices
from marinade, patting dry; reserve marinade.
- In small saucepan, boil
reserved marinade for five minutes.
- Heat broiler or grill.
Broil or grill pork slices close to heat for 2 minutes on each
side; remove to serving plates; sauce with a little heated marinade.
- Garnish with chopped green
onions and serve with Chinese Mustard Dipping Sauce (recipe below).
Makes 8 servings.
Chinese Mustard Dipping
Sauce: Stir together
well 4 teaspoons dry mustard, 6 tablespoons soy sauce, 4 tablespoons
cider vinegar, 2 teaspoons sesame oil, 1 teaspoon granulated
sugar, and a little water to
taste.
Nutrition Facts:
Calories 309 calories
Protein 26 grams
Fat 20 grams
Sodium 577 milligrams
Cholesterol 81 milligrams
Recipe provided courtesy
of Pork, The Other White Meat.
