06-20-2014, 09:01 PM
grilled up some pork tenderloin medallions marinated in a delightful indian/chinese inspired marinade/basting liquid
i put in some fresh cracked/ground (medium grind by hand with a pestle an mortar):
black peppercorns
mustard seeds
fennel seeds
cumin seeds
cardamom seeds
and mixed in:
tomato juice
soy sauce
sesame oil
ginger powder
sriracha
honey
a bit of hoi sin sauce
smoked salt
ginger powder
fresh squeezed lemon juice
omfg, it was so good, and looked so friggin appetizing. If you keep basting it as it cooks, the sugars caramelize, the tastes and aromas of the ground spices come out. the meat turns the most droolworthy shade of reddish brown with some char marks (if you let it get there).
we just ate it with some rice and oven roasted green beans drizzled with butter and herbs and it was glorious.
i put in some fresh cracked/ground (medium grind by hand with a pestle an mortar):
black peppercorns
mustard seeds
fennel seeds
cumin seeds
cardamom seeds
and mixed in:
tomato juice
soy sauce
sesame oil
ginger powder
sriracha
honey
a bit of hoi sin sauce
smoked salt
ginger powder
fresh squeezed lemon juice
omfg, it was so good, and looked so friggin appetizing. If you keep basting it as it cooks, the sugars caramelize, the tastes and aromas of the ground spices come out. the meat turns the most droolworthy shade of reddish brown with some char marks (if you let it get there).
we just ate it with some rice and oven roasted green beans drizzled with butter and herbs and it was glorious.