Miso- and maple-marinated pork with apple and onion
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork tenderloin* |
| ⅓ | cup | Aka miso |
| ⅓ | cup | Maple syrup |
| ¼ | cup | Sake** |
| ¼ | cup | Dry white wine** |
| ¼ | cup | Water** |
| 2 | tablespoons | Fresh ginger,minced |
| 2 | Apples,medium-sized | |
| Lemon juice | ||
| 1 | Onion,large*** | |
Directions
* - or center-cut loin, boned and fat-trimmed ** - any one of these three, but not all *** - cut into wedges and separated into layers 1. Cut meat into ⅛" thick slices 6-7" 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.
2. Core apples; cut into ½" wedges. Moisten with lemon juice to preserve color.
3. 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 4-8 skewers. If made ahead, cover and shill up to 3 hours.
4. Lay skewers on grill 4-6" above a solid bed of medium-coals (you can hold you hand at grill level for only 4-5 seconds). Baste with marinade and turn often until meat is no longer pink in center (cut to test), about 10 minutes.
Submitted By MICHAEL ORCHEKOWSKI On 11-27-94