Categories: Meals
Ingredients
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp. light brown sugar
- 1 tsp toasted sesame oil
- 2 scallions, thinly sliced
- 1/4 cup plus 1 tbsp. vegetable oil
- 3 garlic cloves, thinly sliced
- One 3-inch piece fresh ginger, peeled and thinly sliced
- 2 pork tenderloins
- 1 1/2 lbs. broccolini
- 1 tsp salt
- White rice, for serving
Directions
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Whisk the mirin, soy sauce, vinegar, brown sugar, sesame oil, scallions, 1/4 cup vegetable oil and two-thirds of the garlic and ginger in a 9×13-inch baking dish. Add the pork and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.
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Heat a grill to medium high. Remove the pork from the marinade, allowing the excess to drip off. Transfer the marinade to a small saucepan, bring to a boil over high heat and boil to reduce slightly, about 5 minutes. Set aside to cool.
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Meanwhile, grill the pork, turning occasionally, until cooked through, 20-30 minutes. Remove to a cutting board and let rest for 10 minutes.
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Heat the remaining 1 tbsp. vegetable oil in a large skillet over medium-high heat. Add the remaining garlic and ginger and cook until fragrant, about 30 seconds. Add the broccolini along with 3/4 cup water and the salt. Cover and steam until the broccolini is bright green and crisp-tender, 5-6 minutes.
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Slice the pork and serve with the broccolini and rice. Drizzle the reduce marinade on top.