Meat Recipes Grilled Pork with Cran-Asian Sauce


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Grilled Pork with Cran-Asian Sauce

For the marinade (try to get Cape Cod-made cranberry wine)

1 cup cranberry wine, or 3/4 cup cranberry juice and 1/4 cup dry sherry
1/4 cup soy sauce
1 tablespoon black bean sauce (available in Asian groceries)
2 tablespoons Asian sesame oil
6 cloves garlic, peeled and minced
1 tablespoon ginger, peeled and minced
1 small onion, peeled and minced
2 tablespoons catsup
2 tablespoons balsamic vinegar
Strained juice of 1 lemon
2 tablespoons honey
1 tablespoon mild chile oil

For the pork

3 pounds boneless pork, cut into 2-inch strips
1/2 cup chopped fresh cilantro leaves for garnish
1/2 cup dried cranberries for garnish

Method

To make marinade: Combine the marinade ingredients in a deep bowl. Remove 1 cup of the marinade and reserve it to finish the pork after grilling.

To marinate and grill the pork: Add the pork strips to the marinade in the bowl, mixing to coat both sides. Cover with plastic wrap and refrigerate overnight.

Light a charcoal or gas grill, or preheat the broiler to medium-high, with the rack in the upper third of the oven. Grill or broil the pork for 8 to 10 minutes on each side, or until the center is no longer pink. Remove the meat to a heated platter, spoon the reserved marinade on top, and garnish with chopped cilantro and a sprinkling of dried cranberries.

Serves: 6

Reprinted with permission from ©Lora Brody The Cape Cod Table, published by The Harvard Common Press click for book review

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