Monday, June 18, 2007 - 06:27 AM

This recipe was delicious. I got it on-line when trying to pair a meal with my Four Vines "Biker" 2004 Zinfandel. It actually called for a different pork chop recipe but I thought this recipe would work just as well with the wine. I was correct. Incidentally, a chilled Liberty School 2003 Chardonnay also accompanied this dish very well - especially on a hot, humid day.

Ingredients:

1.5 pound pork tenderloin
2 inches of ginger, peeled
3 cloves of garlic
2 scallions
handful of mint leaves
1/4 c canola oil
1/4 c orange juice
1/4 c soy sauce
1/8 c white wine
1/8 c water

MARINADE:
Puree in blender or food processor all ingredients (except pork loin). Reserve 1/2 c marinade and pour the rest over the pork and let sit in the fridge for at least (4) hours.

GRILL:
Remove marinated pork from fridge and grill, turning occasionally, for approximately 15 to 20 minutes total. OK to have be slightly pink in center. Place pork on serving dish and slice thin. Use reserve marinade as sauce.

I served this with baby red potatoes (with Fage Greek Yogurt as a potato topping) and a baby greens salad.