Chili Gastrique Marinade For Pork Recipes

PERFECT PORK CHOP MARINADE RECIPE

Steps:

• Whisk all of the ingredients together in a large bowl. You can also use a large sealable baggie or plastic bag.
• Add your pork chops to the bowl or bag and submerge in the marinade.
• Marinate for 1 hour minimum, or up to 24 hours for the best flavor penetration.
• When ready to cook, remove the pork chops and discard the marinade. Cook the chops however you'd like!

CHILI WITH GROUND PORK

Steps:

• Heat the olive oil in a large, deep skillet over medium heat, and cook the ground pork until evenly browned. Reserving the juices in the skillet, remove pork, and set aside.
• Stir the onions and garlic into the skillet, and cook in the pork juices over medium heat until tender. Mix in the mushrooms, wax beans, peas, green bell pepper, and red bell pepper. Cook and stir until tender and heated through.
• Return the pork to the skillet. Mix in the tomato sauce. Season with chili powder, nutmeg, marjoram, and salt. Reduce heat, and simmer about 45 minutes to allow the flavors to blend.

CHILI GASTRIQUE MARINADE FOR PORK

Steps:

• Preheat oven to 400°F Bake chilies until fragrant and softened, about 5 minutes. Let cool for 2 minutes. Stem, seed and break into small pieces.
• Combine sugar and water in small saucepan, and set over high heat. Cook, without stirring, until mixture begins to turn gold around the edges of pan. Continue cooking, swirling pan, until mixture is light gold. (Do not let caramel darken, or it weill result in a bitter marinade.) Immediately add garlic and cook, stirring, for 30 seconds.
• Remove from heat, and stir in chilies. Stir in orange juice and vinegar; set over medium heat, and cook, stirring constantly, until syrupy, about 2 minutes. Use marinade immediately.
• If desired, turn marinade into finishing sauce: after removing meat, pour marinade into a nonreactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.

CHILE-MARINATED PORK WITH SAVORY BRUSSELS SPROUTS AND MINT

Steps:

• Preheat oven to 400°F. In a medium bowl, whisk together 2 tablespoons oil, vinegar, soy sauce, 2 grated garlic cloves, ginger, chile paste, and 1/4 teaspoon salt. Place pork in a large resealable plastic bag and pour marinade over, tossing to coat. Marinate for 30 minutes at room temperature.
• In a small bowl, whisk together remaining 1 grated garlic clove, fish sauce, lime, honey, chile pepper, peanuts, and 1 tablespoon water. Set aside.
• On a rimmed baking sheet, toss Brussels sprouts with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Roast 15 minutes, then toss. Continue to roast until browned and cooked through, 10 to 15 minutes more. Transfer to a large bowl and toss with 2 tablespoons of the vinaigrette. Taste and add more vinaigrette, if desired.
• Meanwhile, heat a large skillet with 2 tablespoons oil over medium-high heat. Remove pork from marinade (reserve marinade) and sear on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto their fourth side and add broth to pan. Transfer skillet to oven and roast pork, basting occasionally, until internal temperature reaches 140°F for medium rare or 145°F for medium, 10 to 13 minutes more (temperature will rise by about 10 degrees after cooking). Transfer pork to cutting board and let rest 5 minutes, and reserve skillet.
• Add reserved marinade to the skillet and reduce over medium heat, stirring and scraping up the browned bits, until thickened to a pan sauce that coats the back of a spoon, 3 to 5 minutes. Remove from heat and whisk in butter. Taste and adjust seasoning.
• To serve, slice pork and drizzle with pan sauce. Spoon Brussels sprouts onto plate, sprinkle with mint, and serve additional pan sauce on side.
• Do Ahead
• Chile marinade and fish sauce vinaigrette can be made one day in advance.