FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Appetizer RecipesMeat Appetizers pg 2 >  Grilled Pork with Ginger & Burgundy

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

GRILLED PORK LOIN WITH GINGER AND BURGUNDY

Serves 8

Ingredients

    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
 

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.