Grilled Volcano Pork
Description
Chef John's tender, spicy grilled pork tenderloin recipe gets its name from an Indonesian-inspired marinade that imparts tons of flavor.
Ingredients
•
1 (2 1/2 pound) boneless pork loin roast, trimmed
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1/4 cup thinly sliced lemongrass
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1 (2 inch) piece fresh ginger, peeled and thinly sliced
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3 Peppers, fresno, raw
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1 Pepper, serrano, raw
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1 large shallot, sliced
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3 cloves garlic, peeled
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1 teaspoon ground turmeric
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1 teaspoon freshly ground black pepper
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1 teaspoon ground cumin
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1 pinch cayenne pepper
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3 tablespoons brown sugar
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2 medium limes, juiced
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1 tablespoon soy sauce
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3 tablespoons fish sauce
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2 tablespoons vegetable oil
Directions
1
Slice the pork loin across into 1/2-inch thick pieces. Place into a large plastic zip-top bag.
2
Add lemongrass, ginger, Fresno chiles, serrano chile, shallot, garlic, turmeric, pepper, cumin, cayenne, brown sugar, lime juice, soy sauce, fish sauce, and oil to a blender or food processor, and blend on high until smooth.
3
Pour marinade into the bag of pork and massage thoroughly and toss until it's evenly coated. Seal the bag, squeezing out excess air as you do.
4
Transfer to the refrigerate and marinate overnight, or up to 24 hours.
5
Preheat an outdoor grill to high heat. Remove pork from bag, wiping off most of the excess marinade.
6
Cook on the preheated grill until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 3 to 4 minutes per side.