Tuesday, July 12, 2011

Teriyaki-Glazed Pork

I totally love Asian-inspired cooking! I also love meat. So this is really a match made in heaven! I admit I changed the recipe from what it was in the book, but it's still basically the same. Anyway, this is the 'new' recipe.

about 8 ounces of pork tenderloin or other pork cut
2 tablespoons teriyaki sauce, divided
1 tablespoon orange juice
1/4 teaspoon finely minced ginger
1 clove finely minced garlic

you'll also need:
a small bowl
bowl for marinating (or you could marinate in a Ziploc bag)
pastry or meat brush
non-stick grill pan or other pan

1. combine 1 tablespoon of the teriyaki sauce with the orange juice, ginger and garlic in a bowl or Ziploc bag. Coat the meat in the mixture and leave it to marinate for at least 15 minutes, up to 12 hours.
2. heat the grill on medium heat. Pat the meat dry with a paper towel and place it on the grill when hot. If you want, spray the pan with cooking spray. Have a small bowl ready with the remaining 1 tablespoon of teriyaki sauce, and a brush.

3. when the meat has been seared (about 3 minutes) flip it over and brush the cooked side with teriyaki sauce. Wait another 3 minutes, then flip and repeat on the other side. Do not brush the raw meat or you risk introducing all sorts of uncooked-meat bacteria. Continue flipping until cooled through (depending on the thickness of your meat, another 2 minutes per side).
4. take the pan off the heat and serve. There will probably be stuff stuck to your grill pan. Don't worry about it.

I got this recipe from Serves One.

Ideas for the burned bits:

If there is anything stuck to your pan, you'll want to de-glaze it. Why not do something with the glaze? Herein  lies my idea for teriyaki green beans.

De-glaze the pan by completely covering the bottom with water and bringing it to a boil. Once boiling, gently scrape off the burned bits with a plastic or wooden spoon; this should not be difficult. Be careful not to scratch the finish on your pan. Throw in some green beans and any leftover teriyaki sauce. Cook until just tender, and serve.

It's true what they say: the brown bits are the best!

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