Friday, April 3, 2009

Garlic & Ginger Soy Marinade

Full of Asian flavors like sesame, ginger, and soy, this marinade is a great way to add both flavor and moisture to more boring cuts of meat like pork tenderloin or chicken breasts. You can also use this for steak or shrimp that you are going to grill. Steaks and chops should probably marinate 30 minutes to 2 hours. Larger cuts (like roasts) can go up to 12 hours. It's a good idea to shake up the bag and stir things around every couple of hours to make sure the meat marinates evenly. This makes enough marinade for 2-4 steaks or a 1-2 pound pork tenderloin roast - double or triple it for larger amounts of meat.

  • 1/4 cup vegetable oil
  • 1/4 cup soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons chili sesame oil
  • 4 cloves garlic, chopped or pressed
  • 2 tablespoons ginger, minced or chopped

Combine all ingredients in a one gallon zip-top bag. Add the meat, squeeze out as much air as possible, and seal the bag. Place in a leak-proof container and marinate in the fridge for 30 minutes, up to overnight.

Serving Suggestion

Marinate a 1-2 pound pork tenderloin roast for 2 hours (up to all day) in the fridge. Preheat oven to 400 degrees. Thickly slice 1 onion, 1 bell pepper, and 2 small zucchini and place in a baking dish or small roasting pan. Remove the roast from the marinade, put on the vegetables, and roast for 20-30 minutes, or until the internal temperature reaches 135 degrees. Remove pan from oven, tent with aluminum foil, and rest for 5-10 minutes before slicing and serving with white rice.

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