GRILLED PORK LOIN WITH GINGER AND BURGUNDY
Serves 8
2 pounds boneless pork loin
1 medium onion, sliced
1 teaspoon garlic, minced
2 tablespoons ginger, grated
1 tablespoon parsley, chopped
1 tablespoon 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
Cooking Directions
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).
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 sugar, and a little water to
taste.
Serving Suggestions
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.
Nutrition Facts
Calories 267 calories; Protein 24 grams; Fat 15 grams; Sodium 1320 milligrams; Cholesterol 56 milligrams; Saturated Fat 3 grams; Carbohydrates 7 grams; Fiber 0 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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