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Grilled Volcano Pork
Grilled Volcano Pork
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
500 minutes
Indonesian-inspired spicy grilled pork tenderloin with a flavorful marinade by Chef John.
Ingredients:
  • 1 (2 1/2 pound) boneless pork loin roast, trimmed
  • 0.25 cup thinly sliced lemongrass
  • 1 (2 inch) piece fresh ginger, peeled and thinly sliced
  • 3 Peppers, fresno, raw
  • 1 Pepper, serrano, raw
  • 1 large shallot, sliced
  • 3 cloves garlic, peeled
  • 1 teaspoon ground turmeric
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 pinch cayenne pepper
  • 3 tablespoons brown sugar
  • 2 medium limes, juiced
  • 1 tablespoon soy sauce
  • 3 tablespoons fish sauce
  • 2 tablespoons vegetable oil
Instructions:
  • Cut the pork loin into 1/2-inch thick slices and place them in a large resealable plastic bag.
  • Combine lemongrass, ginger, Fresno chiles, serrano chile, shallot, garlic, turmeric, pepper, cumin, cayenne, brown sugar, lime juice, soy sauce, fish sauce, and oil in a blender or food processor. Blend on high until smooth.
  • Coat pork evenly by massaging it with the marinade in the bag until well combined. Remove excess air from the bag and seal it tightly.
  • Refrigerate and let marinate overnight or for up to 24 hours.
  • Preheat the outdoor grill until sizzling hot. Take out the pork from the bag and gently wipe off the extra marinade.
  • Grill until the center reaches 145 degrees F (63 degrees C), about 3 to 4 minutes per side.

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