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Miso and Maple Marinated Pork

 
  
       
1  lb Pork Tenderloin or Center - Cut loin, Boned and fat trimmed  
1/3  cup Red Miso Paste  
1/3  cup Maple Syrup  
1/4  cup Rice Wine (Mirin) or Dry White Wine, or Water  
2  tsp Minced Ginfer  
2   Apples (medium sized)  
1   Onion (large - cut into wedges and seperated into layers)  
1   Lemon Juice  
Miso and Maple Marinated Pork
 
Directions
1. Cut meat into 1/8" thick sliced 6-7" long. In a heavy plastic food bag (about 1 per 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 1/2" 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 chill up to 3 hours
4. Lay skewers on grill 4-6 inches above a solid bed for medium-coals(you can hold your hand at grill level for  only 4-5 seconds). Baste with marinade and turn often until meat is no longer pink in the center (cut to test) about 10 minutes.
4 Servings

 
 
Make more than soup with these magnificent miso paste and maple seasoned pork tenderloins.
 
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