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| Servings |
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Ingredients
Marinade
- 1/2 cup GF soy sauce
- 1/4 cup dry white wine or vermouth
- 3 Tbsp sesame oil
- 2 Tbsp ginger, grated
- 1 clove garlic, minced
Ginger Béarnaise
- 3 Tbsp rice wine vinegar
- 3 Tbsp dry white wine or vermouth
- 1 shallot, minced
- 1 to 2 Tbsp ginger, grated
- 1/8 tsp pepper
- 1/4 tsp salt
- 3 egg yolks
- 1 stick butter
Ingredients
Marinade
Ginger Béarnaise
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Instructions
- Combine marinade ingredients. Cover pork tenderloin and marinate for at least 8 hours or over night.
- When ready to cook, remove pork from marinade and grill on outdoor grill until done. Throw away any remaining marinade.
- To make sauce: Cook vinegar, wine, shallot, ginger, salt, and pepper down in small saucepan until one tablespoon remains. Pour mixture into blender and puree. Add the egg yolks and blend.
- Melt butter in same saucepan, then pour into ginger mixture and puree until smooth. Taste for seasoning. Add salt if necessary and mix again. Serve at room temperature.
Recipe Notes
For no-fail sauce, puree eggs before the butter is added.
