Grilled Pork Loin with Sweet Mustard Ginger Glaze

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For the Marinade:
1/4 cup Dijon-style mustard
2 tablespoons light soy sauce
2 tablespoons peanut oil
1 tablespoon sesame oil
3 tablespoons sweet chili sauce. If not available, use 3 tablespoons plum sauce with 1/8 teaspoon cayenne pepper
1/4 teaspoon minced garlic
1/4 teaspoon minced ginger

1-1/4 pounds pork loin cut into 8 medallions
For the Dressing:
1/2 cup rice wine vinegar
1-1/2 tablespoons light soy sauce
2 tablespoons Dijon-style mustard
1/4 teaspoon each of chopped garlic, ginger, and shallots or onion
1/4 cup sesame oil
1/4 cup peanut oil
For the Warm Spinach Greens Salad:
1 tablespoon sesame oil
1/2 large red onion, julienned
1 large red bell pepper, julienned
1 cup sliced mushrooms
1 pound spinach, thoroughly cleaned




TO PREPARE THE MARINADE: Mix all the ingredients together. Place the pork medallions in a glass dish or plastic container. Pour the marinade over the pork. Cover and let marinate for 6-12 hours in the refrigerator.

Cook the pork on the grill or under the broiler for 2-1/2 minutes on each side, or until cooked through.

TO PREPARE THE DRESSING: In the container of a food processor or the bowl of an electric mixer, blend all ingredients except the oils. Keeping the processor or mixer running, slowly pour in both oils, one at a time. Set aside.

TO PREPARE THE SALAD: Pour the sesame oil into a hot pan or wok. Add the onion, pepper, and mushrooms. Add the spinach and pour the dressing all over the mixture as if you were stir-frying. When the spinach is slightly wilted, remove from the pan and place some on each plate. Serve the cooked pork on top.


Active Time:  30 Minutes
Total Time:  6 Hours 30 Minutes
Yield:  4 Servings

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