The trouble with lean meats such as boneless, skinless chicken breasts and pork tenderloin is that they lack the flavor of their higher-fat cousins.
But that doesn’t mean flavor can’t be added.
Flavoring pastes are a particularly handy method of doing so because they are easy to apply, stick to the meat well and contain an optimal balance of moisture to produce meat that is neither dry nor mushy.
Pastes can be made by pureeing strongly flavored ingredients, usually along with some seasonings and just enough oil or other liquid to achieve a consistency that spreads easily, but will stick to the food.
Meat that has been coated (pat it dry first) should be covered and refrigerated for at least 1 hour and up to 24.
Miso, a fermented soybean paste with the consistency of peanut butter, makes an outstanding base for a flavoring paste.
Grilled orange-miso pork tenderloin
1/4cup orange juice
2tablespoons sweet white miso paste
1teaspoon minced fresh ginger
1teaspoon minced garlic
1teaspoon extra-virgin olive oil
11/4pounds pork tenderloin, trimmed of fat (1 large or 2 small tenderloins)
In a small bowl, whisk together the orange juice, miso, ginger, garlic and oil.
Place the pork tenderloin in a large zip-close plastic bag. Add the marinade, then turn the tenderloin to coat completely. Seal the bag and refrigerate for at least 1 hour or up to 8 hours.
Heat a gas grill to medium-high or light a charcoal fire. Oil the grill grates.
Remove the pork from the bag, letting any excess marinade drip off. Grill the tenderloin, turning several times, until just cooked through and an instant thermometer inserted at the center registers 155 degrees, 15 to 20 minutes.
Transfer to a cutting board, cover with foil and let rest for 5 minutes. To serve, carve crosswise into 1/2-inch-thick slices.
Makes 4 servings. Per serving (values are rounded to the nearest whole number): 179 calories; 46 calories from fat; 5 g fat (2 g saturated; 0 g trans fats); 92 mg cholesterol; 1 g carbohydrate; 30 g protein; 0 g fiber; 138 mg sodium.
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