I only have access to a barbecue for about two weeks per year and I take advantage of it! I cautiously made this recipe for my in-laws while on vacation (they are used to typical French flavors), but they thought it was delicieux! It has also been a big hit with our friends and my husband likes to soak up the sauce with a slice of baguette.
This quick, flavorful marinade and sauce for year-round grilling or roasting really keeps the pork tender. Plus the marinade is very versatile. You can use it with pork, beef, chicken, veal or tofu. It also doubles as a sauce that is wonderful served over simple grilled or roasted vegetables and rice. Just be careful not to add salt because the sauce is already salty from the soy sauce.
Asian Marinade and Sauce with Pork Tenderloin
Servings: 6
Prep time: 20 minutes
Cook time: About 20 minutes on the grill or 55 minutes in the oven
*Let pork marinate at least 2 hours before cooking
3 pounds (1,4 kilos) pork tenderloin (filet mignon du porc in France)
2 teaspoons fresh ginger, grated or minced
2 tablespoons minced garlic
1 small white onion, small diced
2 tablespoons brown sugar (cassonade in France)
¾ cup soy sauce
4 tablespoons vegetable oil
Trim excess fat off the pork tenderloin. Put the ginger, garlic, onion, brown sugar, soy sauce
and vegetable oil in a large Ziploc bag (or Tupperware) with the pork tenderloin. Refrigerate at least 2 hours – turn the pork over once or twice during that time to evenly coat with the marinade.
Take the pork out of the marinade, scraping any vegetable pieces back into the liquid. Pour the marinating liquid into a small saucepan.
For grilling: Light the grill and when it is hot (about 425° F), place the pork tenderloin on the grill. Cook for about 10 minutes on each side. It is best to use a meat thermometer inserted in the center of the pork, but the exact time will depend on the thickness of the meat and your preference for doneness. Take off the grill, cover with aluminum foil and let rest for 10 minutes.
For roasting: Place the pork in a roasting pan and put into the cold oven. Turn the oven on to
305° F (150° C) and let roast for about 55-60 minutes. Take the pork out of the oven when a meat thermometer inserted in the middle of the pork reaches 170° F (77° C). Cover with aluminum foil and let rest for 10 minutes before slicing.
While the pork is resting, add 1 cup of water to the saucepan with the liquid and vegetable bits from the marinade. Heat on high and let boil for 2-3 minutes. Slice the pork and serve with the sauce and a side of roasted or grilled vegetables and basmati rice.
And bon appétit!
