Pork with Ginger and Burgundy
Ingredients:
2 pounds boneless pork loin
1 medium onion, sliced
1 tsp garlic, minced
2 tbsp ginger, grated
1 tbsp parsley, chopped
1 tbsp sugar
1/4 cup dry red table wine
1/4 cup soy sauce
1/4 cup olive oil
1 tbsp sesame oil
1 tbsp minced green onions
Preparation:
Cut pork loin into 16 slices and put into a plastic zip lock 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.
Grill pork slices close to heat for 2 minutes on each side
Sauce with a little heated marinade.
Garnish with chopped green onions and serve with Chinese Mustard Dipping
Sauce (recipe below).
Chinese mustard Dipping Sauce:
Stir together well
4 tsp dry mustard
6 tbsp soy sauce
4 tbsp cider vinegar
2 tsp sesame oil
1 tsp sugar and a little water to taste.
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