This story was published in Food on Monday, October 29, 2001 in the
St. Louis Post-Dispatch.
Fresh ginger, orange zest give flavor to pork
Instead of fussing with cubes of meat and skewers, we've sliced the
pork in this recipe and converted it from an hors d'oeuvre to the
main course, adjusting the cooking time accordingly.
The recipe is adapted from "Hors d'Oeuvres," by Eric Treuille and
Victoria Blashford-Snell (DK Publishing, $19.95).
1 (2-inch) piece fresh ginger, peeled and grated, plus 1 (2-inch)
piece, peeled and julienned, for optional garnish
Zest from 1 orange, grated
Juice from 1/2 orange
2 teaspoons Dijon-style mustard
2 teaspoons honey
1 tablespoon balsamic vinegar
2 tablespoons light soy sauce
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound boneless pork tenderloin, sliced 3/4 inch thick
In a shallow bowl, combine grated ginger, orange zest and juice,
mustard, honey, vinegar, soy sauce, oil, salt and pepper. Add pork;
toss to coat. Cover and set aside at room temperature for 30 minutes
or cover and refrigerate for up to 24 hours.
Meanwhile, prepare garnish. Preheat oven to 400 degrees. Bring a
medium pot of water to a boil. Add ginger julienne to pot; boil for 1
minute. Drain ginger; place in a single layer on a baking sheet. Bake
ginger until crisp and dry, 5 to 10 minutes. Let cool. (May cover and
store at room temperature for up to 2 days.)
Preheat grill or broiler. Cook pork until cooked through, about 4
minutes per side. Sprinkle each serving with crisp ginger garnish.
Yield: 2 servings.
Approximate nutrition information per serving: 291 calories; 11g fat
(34 percent calories from fat); 100mg cholesterol; 41g protein; 4g
carbohydrate; trace fiber; 381mg sodium.