Ingredients
6
6 servings
- •1 (2 1/2 pound) boneless pork loin roast, trimmed
- •0.25 cup thinly sliced lemongrass
- •1 (2 inch) piece fresh ginger, peeled and thinly sliced
- •3 Peppers, fresno, raw
- •1 Pepper, serrano, raw
- •1 large shallot, sliced
- •3 cloves garlic, peeled
- •1 teaspoon ground turmeric
- •1 teaspoon freshly ground black pepper
- •1 teaspoon ground cumin
- •1 pinch cayenne pepper
- •3 tablespoons brown sugar
- •2 medium limes, juiced
- •1 tablespoon soy sauce
- •3 tablespoons fish sauce
- •2 tablespoons vegetable oil
Instructions
- Slice the pork loin across into 1/2-inch thick pieces. Place into a large plastic zip-top bag.
- 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.
- 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.
- Transfer to the refrigerate and marinate overnight, or up to 24 hours.
- Preheat an outdoor grill to high heat. Remove pork from bag, wiping off most of the excess marinade.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 331
- Carbohydrate: 14g
- Fat: 16g
- Fiber: 1g
- Protein: 34g
- Sugar: 8g
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