This marinade is equally good for pork, chicken or salmon.
- ¾ ounce peeled fresh gingerroot, cut into ½-inch pieces
- 2 garlic cloves, peeled
- ½ cup low-sodium soy sauce
- ¹⁄³ cup canola or other vegetable oil
- ¼ cup + ½ tablespoon hoisin sauce ¼ cup
- ½ tablespoon Asian sesame oil
- ½ tablespoon rice wine vinegar
- ½ teaspoon cayenne pepper
Nutritional information per serving (1 tablespoon): Calories 45 (84% from fat) • carb. 2g • pro. 0g • fat 5g • sat. fat 0g • chol. 0mg • sod. 170mg • calc. 2mg • fiber 0g
- Place the gingerroot and garlic in the work bowl. Pulse on Chop 5 times. Scrape the sides and bottom of the work bowl. Add the remaining ingredients; chop until smooth, about 15 seconds. Transfer to a container, cover and refrigerate if not using immediately. Marinate meat or seafood for approximately 2 hours before roasting or grilling. Cooking Suggestion: Pour ²⁄³ of the marinade into a re-sealable plastic bag and add two 1-pound trimmed pork tenderloins. Coat the meat thoroughly with the marinade and refrigerate for 2 hours. Remove the tenderloins from the marinade and place on a rack; discard the marinade. Roast in a preheated 475°F oven for 20 to 22 minutes, turning after 10 minutes. Remove from oven. The temperature of the meat should be about 150°F; it will rise to 160-165°F while resting. Let rest for 10 minutes; slice and serve with remaining reserved marinade drizzled over the meat.
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