Ginger-Scallion Wet Rub
By America's Test KitchenPublished on August 22, 2007
Time
10 minutes
Yield
Makes 1/3 cup, enough for 2 tenderloins
Ingredients
2 large cloves garlic, minced (about 1 tablespoon)2 inch piece fresh ginger, minced (about 2 tablespoons)2 medium scallions, white and green parts minced (about 3 tablespoons)2 tablespoons light brown sugar 1 tablespoon hoisin sauce 1 tablespoon toasted sesame oil 1 teaspoon Asian chile paste ¼ teaspoon five-spice powder ¼ teaspoon table salt
Before You Begin
If you don’t have Asian chile paste, substitute 1/2 teaspoon dried red chile flakes.
Instructions
- Mix all ingredients together in small bowl.
Time
10 minutesYield
Makes 1/3 cup, enough for 2 tenderloinsIngredients
2 large cloves garlic, minced (about 1 tablespoon)
2 inch piece fresh ginger, minced (about 2 tablespoons)
2 medium scallions, white and green parts minced (about 3 tablespoons)
2 tablespoons light brown sugar
1 tablespoon hoisin sauce
1 tablespoon toasted sesame oil
1 teaspoon Asian chile paste
¼ teaspoon five-spice powder
¼ teaspoon table salt
Ingredients
2 large cloves garlic, minced (about 1 tablespoon)
2 inch piece fresh ginger, minced (about 2 tablespoons)
2 medium scallions, white and green parts minced (about 3 tablespoons)
2 tablespoons light brown sugar
1 tablespoon hoisin sauce
1 tablespoon toasted sesame oil
1 teaspoon Asian chile paste
¼ teaspoon five-spice powder
¼ teaspoon table salt
Ingredients
2 large cloves garlic, minced (about 1 tablespoon)
2 inch piece fresh ginger, minced (about 2 tablespoons)
2 medium scallions, white and green parts minced (about 3 tablespoons)
2 tablespoons light brown sugar
1 tablespoon hoisin sauce
1 tablespoon toasted sesame oil
1 teaspoon Asian chile paste
¼ teaspoon five-spice powder
¼ teaspoon table salt
Why This Recipe Works
For our grilled pork tenderloin recipe, we wanted a rich, golden, caramelized crust and juicy, tender meat. To add flavor to the meat in our pork tenderloin recipe, we first brined it and then applied a wet or dry spice rub. We seared the meat over a medium-hot fire to develop a nicely browned crust and then moved the tenderloin to the cooler part of the grill to finish cooking without charring.
Before You Begin
If you don’t have Asian chile paste, substitute 1/2 teaspoon dried red chile flakes.
Instructions
- Mix all ingredients together in small bowl.
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