BEER-MARINATED PORK TENDERLOIN
14 ounces pork tenderloins (400 g), approximately 3 ounces each
FOR THE MARINADE:
4 ounces light soy sauce (120 ml)
12 ounces beer, room temperature (360 ml)
2 ounces light brown sugar (60 g)
1 1/2 tablespoons grated fresh ginger (22 ml)
Clean the tenderloins, removing all visible fat and silverskin.
Combine the marinade ingredients, stirring until the sugar dissolves.
Place the tenderloins in a hotel pan and cover with the marinade. Cover the pan and refrigerate for 2 to 6 hours.
Remove the tenderloins from the marinade and grill over medium hot coals, turning as needed.
Allow the cooked tenderloins to rest for 5 minutes, then slice thinly on the bias.
Yield: 6 Servings, 6 ounces. (180 g) each
Source: On Cooking: Techniques from Expert Chefs - Third Edition by Sarah R. Labensky and Alan M. Hause
14 ounces pork tenderloins (400 g), approximately 3 ounces each
FOR THE MARINADE:
4 ounces light soy sauce (120 ml)
12 ounces beer, room temperature (360 ml)
2 ounces light brown sugar (60 g)
1 1/2 tablespoons grated fresh ginger (22 ml)
Clean the tenderloins, removing all visible fat and silverskin.
Combine the marinade ingredients, stirring until the sugar dissolves.
Place the tenderloins in a hotel pan and cover with the marinade. Cover the pan and refrigerate for 2 to 6 hours.
Remove the tenderloins from the marinade and grill over medium hot coals, turning as needed.
Allow the cooked tenderloins to rest for 5 minutes, then slice thinly on the bias.
Yield: 6 Servings, 6 ounces. (180 g) each
Source: On Cooking: Techniques from Expert Chefs - Third Edition by Sarah R. Labensky and Alan M. Hause
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