Friday, 29 June 2018

Lombinho de Porco à Teriyaki Sagres salgado e salsa de salada grega

I love just about anything grilled with a teriyaki sauce.My obsession goes back many years.I first made this recipe 25 years ago from a recipe published in the October 1993 edition of the now sadly  defunct Gourmet magazine.

For those of you not familiar with Gourmet magazine, it was a monthly publication from   Condé Nast and the first U.S. magazine devoted to food and wine. Gourmet was first published in January 1941,and also covered "good living" on a wider scale. Its editor from 1999 to its demise in 2009 was Ruth Reichl, who wrote one of my favourite and passionately crafted culinary memoirs "Tender at the bone"
I thought it would be interesting to see how a retro dish bore the test of time.It certainly did,so hers another one for future casa rosada guests.
 They used pork chops and apple cider vinegar in their version.I substituted tenderloin of pork to make the dish more distinguished.I later saw somewhere on the internet that someone had substituted unseasoned rice vinegar which would give the pork a cleaner, brighter flavour.I will try this next time.
 I bought a couple of locally and naturally raised pork tenderloins from my butcher. Besides the fact that the pigs are treated humanely, these tenderloins taste a lot better than industrially raised pork and to me are well worth the extra money.
Anyway, I marinated the pork overnight, turned them once first thing the next morning, and embarked on a busy day knowing a good dinner was going to happen with not much more work involved. All that was left to do besides actually grilling the pork was to make a quick and easy Greek salad salsa. I knocked that off in little more than the 20 minutes it took to preheat the  grill. Then, with a nice glass of red wine in hand, I grilled the pork. Dinner was delicious.This one´s here to stay.Thank heavens that I saved all my back copies of Gourmet magazine.
Sagres brined teryaki pork tenderloin with Greek salad salsa
serves 2
2/3 cup soy sauce
1/4 cup mirin (syrupy rice wine, available at Asian markets and some supermarkets) or sweet sherry
1/4 cup cider vinegar
1/3 cup sugar
2 tablespoons chopped fresh ginger root
2/3 cup Sagres Portuguese beer (not dark)
I pork tenderloin sliced into medallions

In a saucepan combine the soy sauce, the mirin, the vinegar, the sugar, the gingerroot, and the beer, simmer the mixture until it is reduced to about 1 1/3 cups, and let the marinade cool until it is room temperature.Combine the medallions and the marinade, turning the pieces to coat them thoroughly, and let the meat marinate, covered and chilled, turning them several times, overnight.
Pour the marinade into a saucepan and boil it for 5 minutes. Grill the tenderloin on an oiled rack set about 4 inches over glowing coals, basting them with the marinade during the last 5 minutes of the cooking time, for 8 minutes on each side, or until they are just cooked through. Alternatively the pork chops may be grilled on the rack of a griddle pan under a preheated grill in the same manner. 

FOR THE GREEK SALAD SASA 
handful of mixed cherry tomatoes,quartered
Flor de sal
small red onion diced
small cucumber diced
handful of large olives pitted (about1/2 cup )
feta cheese crumbled (about1/2 cup )
fresh oregano sprigs
Thyme sprigs

DRESSING
1/3 cup extra virgin olive oil
3 tbsp red wine vinegar
3 tbsp lemon juice
2 tsp dried oregano
i clove garlic,minced
Flor de sal,pepper 

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