Grilled Pork Escabeche
- Total Time
- About 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ½cup red wine vinegar or other vinegar
- 1cup red wine
- 2bay leaves
- 5sprigs thyme, or 1 teaspoon dried thyme
- 5sprigs marjoram or oregano, or 1 teaspoon dried marjoram or ½ teaspoon dried oregano
- 1dried or fresh chili, optional
- 1large onion, white or red, cut in half and sliced into half-moons
- 3cloves garlic, peeled and lightly crushed
- 1tablespoon sugar
- Salt and pepper
- 2pork tenderloins, 1½ to 2 pounds
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
326 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 40 grams protein; 802 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat a charcoal or gas grill (or preheat broiler) until fire is moderately hot. Meanwhile, combine all ingredients except pork (including a pinch of salt and at least ½ teaspoon pepper) in a medium saucepan with 1 cup of water. Bring to a boil. Reduce heat to medium-low, and simmer about 5 minutes, until onion softens. Pour into a deep platter large enough for pork.
- Step 2
Sprinkle pork liberally with salt and pepper, and brown on all sides until nearly cooked through (150 degrees on an instant-read thermometer inserted into meat), about 10 to 15 minutes. Remove pork, let cool a few minutes, then place in marinade.
- Step 3
If time allows, marinate for a couple of hours (or overnight, refrigerated). Slice, and serve at room temperature, spooning marinade (with onion) over each slice. To serve more quickly, marinate at least 10 minutes, then cut pork into 1-inch slices, and marinate for 15 minutes before serving.
Private Notes
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Cooking Notes
Kerry
Made it as written and it was delicious. There was plenty of the marinade/sauce left behind after all the pork was consumed; if I made this in the fall or winter (broiler) I would serve mashed potatoes to soak up the deliciousness.
Mary
Made as written and loved loved loved it! Quick to make and just delicious, great for a spring or summer supper.
Kacey
I used white wine vinegar and white wine in lieu of red wine and vinegar and 1/2 of the dried chili - it was great! Put the remainder of the marinade in a pan and boiled it to use on the meat, Will definitely fix this again - very tasty and easy!
Kerry
Made it as written and it was delicious. There was plenty of the marinade/sauce left behind after all the pork was consumed; if I made this in the fall or winter (broiler) I would serve mashed potatoes to soak up the deliciousness.
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