The secret to this recipe is to let it sit in the marinade overnight and broil it to get a nice char (at the risk of consuming higher level of carcinogens notwithstanding). I refer to this as “Asian” style pork loin – yes, I know Asia is uuuge and encompasses a wide array of cuisine so really when I say “Asian” I just mean the combination of ginger, garlic, soy sauce, and Crispy Chilli Oil (pictured below). I don’t quite know how I came up with this combo but suffice to say I like to experiment and on that odd day when my experiment leads to something tasty it finds itself in my cooking rotation.

Any who – grab yourself a mixing bowl and start grating fresh ginger. Grate enough so that you can pick up a handful. Squeeze the grated ginger and let the juice collect in the bowl. Add crushed garlic (I use about 4 cloves per tenderloin). Add in 3 TBSP of soy sauce and ¼ cup of apple cider vinegar. Next up is the Crispy Chilli Oil – it actually isn’t spicy so you can be pretty generous with it. What it does is creates a savory “crisp” to foods. Kind of hard to explain unless you’ve tried it – just trust me. I add 2 TBSP of it. Per usual, I need some more heat so I chop up some Thai chilis that really have a robust spice element to them that I like for marinades (not necessarily for raw consumption like my jalapenos or serrano peppers). I finish with a whollop of honey and 3 TBSP of sesame oil. Mix it up good now.

Prior to pouring the marinade over the loin I season it with salt (always season with salt before) and give it a few stabs with the knife to ensure the marinade flows into the meat. Pour it over and refrigerate it, turning once or twice. Let it sit for at least 4 hours, preferably overnight.

The final step is broiling. Make sure the loin is out of the fridge for about 2 hours prior to cooking so that you are broiling it at room temperature. I only cook for 10 mins on one side and then roll it over to the other side for another 10 and let rest covered in aluminum foil for 15. I always feel like I’m wasting them juices if they just collect at the bottom of a tray so I throw in veggies in baking pan sitting below the loin which should be on a rack.

Overview:
1. Salt the meat
2. Marinade over night
3. Broil – 10 min on each side
4. Cover with foil and let rest – 15 min

Marinade Ingredients:

• Grated/squeezed ginger
• Crushed garlic – 4 cloves
• Soy Sauce – 3 TBSP
• Apple cider vinegar – ¼ cup
• Crispy Chilli Oil – 2 TBSP
• Sesame Oil – 3 TBSP
• Honey – whollup
• Thai Chilis – To your liking
• Broil – 10 min each side