Equipment
Ingredients
Main
- 225 g pork tenderloin, trimmed
- 15 g ginger, coarsely grated
- 15 ml sherry vinegar
- 5 ml soy sauce
- 5 ml vegetable oil
Nutrition (per serving)
Method
Preheat the broiler to high (approximately 260°C/500°F).
Whisk the grated ginger, sherry vinegar, and soy sauce together in a shallow dish.
Trim any silver skin or excess fat from the pork tenderloin.
Cut the pork into three pieces, making the thin tail end longer than the thicker center pieces for even cooking.
Submerge the pork pieces in the marinade and let them sit for 10 minutes at room temperature.
Coat the broiler pan or grill surface with vegetable oil to prevent sticking.
Broil the pork, cooking the thin piece for 10 minutes and the thicker pieces for 15 minutes, until the internal temperature reaches 63°C (145°F).
Chef's Notes
- Ensure your ginger is freshly grated for the most potent flavor; pre-grated ginger can lose its pungency.
- For an even more intense char, you can briefly place the tenderloin under the broiler for the last minute of cooking, watching very closely to prevent burning.
- Resting the pork for 5-10 minutes after broiling is crucial for juicy, tender results, allowing the juices to redistribute throughout the meat.
- The sherry vinegar provides a bright acidity that cuts through the richness of the pork; if unavailable, rice vinegar or apple cider vinegar can be substituted, though the flavor profile will shift slightly.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 2 minutes — Freeze in slices for easier thawing.
Reheating: Reheat gently in a pan over medium heat to avoid drying out the meat.
