Miso & Maple-Marinated Pork with Apple & Onion
Yield
8 servingsPrep
20 minCook
10 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork tenderloin
or center-cut loin, boned and fat-trimmed |
|
| ⅓ | cup |
miso paste
|
|
| ⅓ | cup |
maple syrup
|
|
| ¼ | cup |
sake
or dry white wine, or water |
* |
| 2 | tablespoons |
ginger
fresh, minced |
|
| 2 | medium |
apples
|
|
| 1 | x |
lemon juice
|
*
|
| 1 | large |
onions
cut into wedges and separated into layers |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork tenderloin
or center-cut loin, boned and fat-trimmed |
|
| 79 | ml |
miso paste
|
|
| 79 | ml |
maple syrup
|
|
| 59 | ml |
sake
or dry white wine, or water |
* |
| 3E+1 | ml |
ginger
fresh, minced |
|
| 2 | medium |
apples
|
|
| 1 | x |
lemon juice
|
*
|
| 1 | large |
onions
cut into wedges and separated into layers |
|
Directions
Cut meat into ⅛ inch thick slices 6 to 7 inch long.
In a heavy plastic food bag (about 1 quart), combine miso, syrup, sake, ginger, and pork; mix well.
Seal shut and chill for at least 1 hour or up until the next day.
Core apples; cut into ½ inch wedges.
Moisten with lemon juice to preserve color.
Thread a thin skewer through the end of a pork slice, then a piece of onion and a piece of apple.
Weave skewer through meat slice again and repeat process, dividing ingredients among 4 to 8 skewers.
If made ahead, cover and chill up to 3 hours.
Lay skewers on grill 4 to 6 inch above a solid bed of medium-coals (you can hold you hand at grill level for only 4 to 5 seconds).
Baste with marinade and turn often until meat is no longer pink in center (cut to test), about 10 minutes.
