Love Steak. Love Pork. Love fish. Love Chicken. Love Lamb. Sorry vegetarians, but I do. I also love vegetables and salads and all things non-meat too. Ok let’s just call it what it is. I love food. I also love reading about food. Recipe books line my study and if ever I need a moment’s procrastination…I turn to them fondly and flick through their pages, lingering on beautiful photos and fantasizing about the combinations of ingredients before me. I also do this in bookstores. Recently when I was at a my local and fabulous bookstore and cafe, I saw a recipe for a ginger and orange pork marinade that sounded divine, and so I locked to memory the ingredients that I liked most from it!
I couldn’t very well take out my notepad…but this is the gist of it, or at least, by the time I got home several hours later, this is what I thought would be good in combination and quantity! I think it would be perfect with pork, but I had a hankering for steak, so this went on some juicy rib-eyes. This makes enough marinade for 2-6 steaks, 2 pork tenderloin, 2-6 pork chops.
- juice of 1/2 an orange
- rind of 1 whole orange
- 3 cm ginger, peeled and grated
- 2 teaspoons dijon mustard
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce
- 3 tablespoons olive oil