Grilled Pork Escabeche
From superfoodman 13 years ago
- 45 minutes to make
- Serves 2
More grilling ideas
Ingredients
- 1/2 C. red wine vinegar or other vinegar shopping list
- 1 C. red wine shopping list
- 2 bay leaves shopping list
- 5 sprigs thyme, or 1 teaspoon dried thyme shopping list
- 5 sprigs marjoram or oregano, or 1 teaspoon dried marjoram or 1/2 t. dried oregano shopping list
- 1 dried or fresh chili, optional shopping list
- 1 large onion, white or red, cut in half and sliced into half-moons shopping list
- 3 cloves garlic, peeled and lightly crushed shopping list
- 1 T. sugar shopping list
- salt and pepper shopping list
- 2 pork tenderloins, 1 1/2 to 2 lbs. shopping list
How to make it
- Heat a charcoal or gas grill (or preheat broiler) until fire is moderately hot. Meanwhile, combine all ingredients except pork (including a pinch of salt and at least one-half teaspoon pepper) in a medium saucepan with one cup of water. Bring to a boil. Reduce heat to medium-low, and simmer about five minutes, until onion softens. Pour into a deep platter large enough for pork.
- Sprinkle pork liberally with salt and pepper, and brown on all sides until nearly cooked through (150° F. on an instant-read thermometer inserted into meat), about 10 to 15 minutes. Remove pork, let cool a few minutes, then place in marinade.
- If time allows, marinate for a couple of hours (or overnight, refrigerated). Slice, and serve at room temperature, spooning marinade (with onion) over each slice. To serve more quickly, marinate at least 10 minutes, then cut pork into one-inch slices, and marinate for 15 minutes before serving.
People Who Like This Dish 1
- goodeat Benton, MO
- valinkenmore Malott, WA
- cuzpat Sikeston, Mo
- superfoodman Metropolis, IL
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The Rating
Reviewed by 3 people-
Love it!
cuzpat
in Sikeston loved it
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Spicy and flavorful - my kind of dish!
valinkenmore
in Malott loved it
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Very five forky!
goodeat
in Benton loved it
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