Basil and ginger en route to a marinade for pork we’ll grill tomorrow. I roughly scraped a 5 inch piece of ginger root, and coarsely chopped it before blitzing in the food processor for about 20 seconds. Then I added two large handfuls of fresh basil leaves, from my bushes outside. I processed the two together for about 30 seconds. I scraped it into a lidded Pyrex box with the zest of a lime and a couple good glugs of sunflower seed oil and a couple glugs of olive oil.
Then, I cut up a pork tenderloin into chunks for skewering, and tossed them with the marinade. I then splashed on a bit of soy sauce and gave it a quick turn.
This is inspired by a Food52 recipe for a whole grilled tenderloin. Marinades don't penetrate more than 1/8 inch, so by cutting the tenderloin into cubes, there’s more surface area to soak up the marinade.
Also, cubing the tenderloin eliminates the problems inherent in its irregular shape - the tapered end that will get dry long before the thicker, knobby other end is ready. And the cubes will take only a few minutes to cook! I’ll post tomorrow when the meat is cooked! I’ll serve it with panfusine’s sesame rice (made with “fresh from the freezer” already cooked brown basmati rice), grilled vegetables and a salad. Not bad for a weeknight.
#HowMotherCooks #ginger #basil #cheat codes I’ll add my cheat codes in a comment so as not to cause this app from crashing.