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Miso & Maple-Marinated Pork With Apple & Onion

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Ingredients
  Boneed and fat trimmed pork tenderloin/Center-cut loin 1 Pound
  Aka miso 1⁄3 Cup (5.33 tbs)
  Maple syrup 1⁄3 Cup (5.33 tbs)
  Sake/Dry white wine / water 1⁄4 Cup (4 tbs)
  Minced fresh ginger 2 Tablespoon
  Apples 1 Pound (2 Medium Sized, Such As Braeburn, Fuji, Or Mcintosh)
  Lemon juice 1 Tablespoon
  Onion 1⁄2 Pound, cut into wedges and separated into layers (1 Large Sized)
Directions

Cut meat into 1/8-inch-thick slices 6 to 7 inches long.
In a heavy plastic food bag (about 1 qt.), combine miso, syrup, sake, ginger, and pork; mix well.
Seal shut and chill for at least 1 hour or up until the next day.
Core apples; cut into 1/2-inch wedges.
Moisten wedges with lemon juice to preserve color.
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 to 8 skewers.
If made ahead, cover and chill up to 3 hours.
Lay skewers on a grill 4 to 6 inches above a solid bed of medium coals (you can hold your hand at grill level for only 4 to 5 seconds).
Baste with marinade and turn often until meat is no longer pink in center (cut to test), about 10 minutes.

Recipe Summary

Cuisine: 
Japanese
Method: 
Grilling
Ingredient: 
Pork

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