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Grilled Loin with Ginger and Burgundy

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


Cut pork loin into 16 slices and put into a plastic ziplock 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 (see recipe in Appetizers cookbook).


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