Sauces and Dressings

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Makes about 2 cups

null

Makes about 2 cups

This marinade is equally good for pork, chicken or salmon.

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

Ingredients

  • 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

Preparation

  1. 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.