grilled pork tenderloin with mango-soy-ginger marinade
I have trouble playing nice in the kitchen.
When Jon cooks dinner, he frequently has to banish me from the room because I just can't seem to stop myself from giving helpful "suggestions," and "constructive" criticism, which understandably drives him completely crazy.
In my defense, Jon has a habit of not reading instructions, whether they be for putting together an IKEA bookshelf, making cinnamon rolls, or operating machinery. He has that weird male thing of taking a sense of pride in innately knowing how to do something he has never attempted before. Unfortunately that sense is not always so innate as one hopes.
We've even had flare-ups over the grill I got him for his birthday last year (no pun intended). I had noticed Jon's admiration of his uncle, who has a full scale smoker in his backyard in Evanston, and takes great pride in his mad barbecue skillz. My intention was to give Jon a place where he could be master of the realm, cooking-wise. But when our burgers would take forever to cook because all the briquettes were piled on one side of the grate when it says RIGHT ON THE BAG OF CHARCOAL that you're supposed to spread out the coals before cooking if you want direct heat, I couldn't keep my fat trap shut. Yes, I admit it here on the internet: I am a controlling, annoying nag. But honestly, if he would just read those darn directions...
The only thing that matches the intensity of boys' hatred of directions is the intensity of their love of electronic gadgets and watching videos on the internet, and this was our saving grace. Before our latest cooperative culinary endeavor, I went out and bought a fancy instant-read meat thermometer (something I'd been wanting for a while actually), and Jon found this video on proper grilling techniques which we watched together.
Determined once and for all not to interfere, I handed him the pork I'd been marinating in the fridge all day, and went inside to make couscous.
Soon, though, I longed to be having a cocktail on the back porch, chatting amiably with my husband. This was what I have always dreamed of when I imagined cooking with a partner. Cocktails, friendly banter, and handing each other utensils or ingredients as we make a delicious meal together. Was this too much to ask? I headed outside with my rum and ginger ale and an onion to chop for salad. And guess what?
We had our best night cooking together ever. We chatted, drained our cocktails, I made salad and prepared asparagus for the grill, Jon read me Red Sox anecdotes from his new library book and made more cocktails in between supervising the meat and vegetables on the grill, and in the end I didn't worry one bit about the food. And naturally, this turned out to be the best pork that we've ever had, on the grill or elsewhere. It was crispy on the outside, but inside the meat was juicy and soft as butter, and the sauce was sweet, tangy and spicy, a perfect accompaniment. I can't wait to make it together again.
Grilled Pork Tenderloin with Mango-Soy-Ginger Marinade
Ingredients:
1 medium size onion, finely chopped
2 Tablespoons pure olive oil
3/4 cup dry white wine or dry vermouth
3 Tablespoons soy sauce
1 Tablespoon balsamic vinegar
1 Tablespoon fresh grated ginger
1/4 teaspoon cinnamon
1/4 cup mango chutney
1 12-16 oz. pork tenderloin
Instructions:
Heat oil until shimmering and then add onions. Turn heat to low and cook onions until very tender, about 10 minutes. Let cool 5 minutes.
In a medium size bowl, combine the cooked onions and the rest of the ingredients except for the pork. Stir well to combine and then pour into a ziploc bag. Put the pork tenderloin in the bag and seal. Shake well to thoroughly coat the pork. Allow pork to marinate for at least six hours, or up to 24 hours.
About 45 minutes before dinnertime, start your grill. When the coals reach medium heat (when you can just stand to hold your hand over the grill for about 5 seconds), put the pork on the grill. Turn frequently, cooking until the pork reaches an internal temperature of 140F, about 35 minutes.
Meanwhile, take the remaining marinade and heat it in a saucepan on the stove. (Or have your cooking partner do this, while you hang out by the grill, sipping your cocktail and turning the meat.) Bring the sauce to a full boil until it is reduced to a nice thick sauce. Pour it into a little bowl and set aside.
When the pork is ready, remove from grill and let it sit. The temperature of the meat will continue to rise for the first few minutes, and then it will begin to cool and the juices will absorb back into the tissues. After about 10 minutes, when the meat has begun to cool a little, carve into 1/2 inch thick slices and fan 4-5 slices on each plate. Pour the carving juices into your bowl of sauce, swirl to combine, and spoon the sauce over the pork. Serve the bowl of sauce at the table because you will probably want more. It tastes good on grilled asparagus and couscous too!
Serves 2-3
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