Grilled Loin with Ginger and Burgundy
An impressive dish for your next gathering.
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.
Nutritional Information Per Serving (1/8 of recipe): Calories 309 calories Protein 26 grams Fat 20 grams Sodium 577 milligrams Cholesterol 81 milligrams.
Recipe provided courtesy of National Pork Board.