• 2 pounds boneless pork loin
  • 1 onion (medium, sliced)
  • 1 teaspoon garlic (minced)
  • 2 tablespoons ginger (grated)
  • 1 tablespoon parsley (chopped)
  • 1 tablespoon sugar
  • 1/4 cup dry red wine
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon green onions (minced)
  • 4 tablespoons dry mustard
  • 6 tablespoons soy sauce
  • 4 tablespoons cider vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon sugar


  1. Cut pork loin into 16 slices and put into a plastic self-sealing bag. Combine next nine ingredients; add to bag and mix well. Seal bag and chill several hours. When ready to cook, remove pork slices from marinade, patting dry; reserve marinade.
  2. In small saucepan, boil reserved marinade for five minutes. Heat broiler or grill. Broil or grill pork slices close to heat for 2 minutes on each side until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time; remove to serving plates; sauce with a little heated marinade.
  3. Garnish with chopped green onions and serve with Chinese Mustard Dipping Sauce.
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