Ingredients Jump to Instructions ↓

  1. 3/4 cup soy sauce

  2. 1/2 cup rice wine vinegar

  3. 1 tablespoon hot chili sauce (recommended: sambal oelek)

  4. 1 (1-inch) piece ginger, finely chopped

  5. 3 garlic cloves, smashed and finely chopped

  6. 1 scallion , both green and white parts, thinly sliced

  7. 1 orange , zested

  8. 4 pork tenderloins

  9. 2 tablespoons coriander seeds, toasted and ground

Instructions Jump to Ingredients ↑

  1. In a medium bowl, combine the soy, rice wine vinegar , chili sauce, ginger , garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap , and let sit for 2 hours at room temperature, or overnight in the refrigerator. Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices. Preheat the grill to medium-high heat. Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes. Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade. Pork- the other white meat!


Send feedback