Asian Marinated Pork Loin with coco-pineapple rice and shishito peppers
This may look like a lot of ingredients for a marinade but you likely have all of these things in the door of your fridge or pantry already.
Ingredients for marinade:
1 tsp sesame oil
1/4 cup brown sugar
3 cloves of garlic, minced
1 tsp ginger, grated
1/4 cup Worcestershire
2 TBSP Dijon mustard
1/2 lemon, squeezed
1/2 tsp Chinese five spice
1/2 tsp pepper
1/4 tsp cayenne
1 TBSP rice wine vinegar
2 TBSP Thai sweet chili sauce
splash of fish sauce
1 TBSP siracha
1 TBSP honey
One package of pork loin which includes 2 small loins. Poke the pork with a fork on all sides to allow the marinade to penetrate the meat. Remove any silver skin from the meat. Marinate in a ziptop bag for a few hours. I did 6 hours today.
For garnish - chopped green onion
Cooking directions:
1. Preheat grill to 400 degrees. Remove pork from the marinade and lay on paper towels to dry off a bit.
2. Put the marinade in a grill-safe pot and place on the grill. You will use this later and want to bring it to a boil so you can use it as a brushing sauce and finishing sauce later.
3. Place the pork on the hot grill directly over the flame. Grill about 3-4 minutes per side on all 4 sides to get a nice char and grill marks on the outside. Close the lid in between turning.
4. When all 4 sides are marked, brush with a little sauce and lower the heat to the lowest setting so the flame under the pork is barely on. I have a 4 burner grill so the two burners where the pork is are all the way down and the two burners on the other side are still on high. Close the lid and continue cooking about 10 minutes or until internal temperature comes up to 145 degrees.
5. Take each pork loin off and place on it's own piece of foil. Brush with a little more sauce and roll the pork tightly to cover completely in foil. Let rest for 5-10 minutes before slicing.
Easy coco-pineapple rice:
Combine 1 cup of coconut milk, 3/4 cup of water, 1 TBSP butter and 1/2 tsp salt in a small pot and bring to a boil. Stir in 1 cup of rice, lower heat and cover. Cook for 15 minutes. Rest for 5 minutes. Fluff with a fork and add 1 cup of diced pineapple.
Grilled shishito peppers:
When you take the pork off the grill and it's resting, toss shishito peppers with canola oil and place on the hot side of the grill. Grill 3-4 minutes or until tender and charred. Sprinkle with flaky salt and serve.
Wine pairing:
Try a high acid light-bodied red like a Pinot or a light and fresh white wine like a Sancerre.
Grace Benoist Ranch Estate
Pinot Noir
2019
Los Carneros, CA
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