Koji-Marinated Pork Loin
Thomas J. Story
Experience the rich umami flavors of koji-marinated pork loin, a Japanese-inspired dish that’s sure to become a favorite. The koji marinade tenderizes the pork and enhances its natural flavors. Paired with a vibrant shiso shishito chimichurri, this dish is perfect for a special occasion or a weeknight dinner.
This recipe, and others like it, can be found in the article “These Ridiculously Delicious Yakitori Recipes Will Have You Grilling This Fall.”
How to Make It
1
Marinate the Pork: Mix the shio koji, garlic, ginger, and honey in a bowl. Toss the pork loins in the marinade, ensuring they are well coated. Marinate for at least 4 hours, up to overnight.
2
Grill the Pork: Lightly oil the pork loins and cook over medium heat until charred and just cooked through, about 6 minutes a side. Let the pork rest for 5 minutes before slicing.
3
Prepare the Chimichurri: Combine the chopped shishito, parsley, mint, shiso, shallot, lemon juice, rice vinegar, sansho powder, kosher salt, sugar, and extra virgin olive oil in a bowl. Mix well.
4
Serve: Slice the pork loin and serve with a generous spoonful of shiso shishito chimichurri.
Ingredients
2 (10-oz) pork loin steaks
For the Marinade
¼ cup shio koji
2 tsp garlic, grated
2 tsp ginger, grated
2 tsp honey
For the Shiso Shishito Chimichurri
15-20 pcs. shishito peppers, lightly charred on grill then finely chopped
2 tbsp parsley, finely chopped
2 tbsp mint, finely chopped
2 tbsp shiso, finely chopped
½ shallot, finely diced
1 tbsp lemon juice
1 tsp rice vinegar
¼ tsp sansho powder
¼ tsp kosher salt
¼ tsp sugar
2 tbsp extra virgin olive oil
Directions
1
Marinate the Pork: Mix the shio koji, garlic, ginger, and honey in a bowl. Toss the pork loins in the marinade, ensuring they are well coated. Marinate for at least 4 hours, up to overnight.
2
Grill the Pork: Lightly oil the pork loins and cook over medium heat until charred and just cooked through, about 6 minutes a side. Let the pork rest for 5 minutes before slicing.
3
Prepare the Chimichurri: Combine the chopped shishito, parsley, mint, shiso, shallot, lemon juice, rice vinegar, sansho powder, kosher salt, sugar, and extra virgin olive oil in a bowl. Mix well.
4
Serve: Slice the pork loin and serve with a generous spoonful of shiso shishito chimichurri.
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