In my introduction to Jim's Place for Food and Booze, I mentioned how good a simple grilled tenderloin could be. This Gingered Pork Tenderloin recipe is an great example. The marinade uses ginger and soy sauce, giving it a great Asian accent, but it is very flexible - the leftovers from last weekend became an integral part of a great Cuban sandwich. Buy only unadulterated pork tenderloin for this dish, avoiding the kind packed with all kinds of sodium filled marinades or preservatives. Cook it over good charcoal (preferably the natural lump kind) and don't overcook it - if you follow the original recipe you will get leather, so use a thermometer and aim for about 150° to 155°. It will be slightly pink inside, but entirely safe to eat.
Serve it with something simple, maybe a nice pasta salad with lots of vegetables in it, or some good stone ground grits (with cheese if you prefer) and a salad. Just none of those Quaker quick or instant grits...
Add a nice India Pale Ale and you are set.
No comments:
Post a Comment