Koji-Marinated Pork Loin Recipe

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.”

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

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.

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.

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.

Serve: Slice the pork loin and serve with a generous spoonful of shiso shishito chimichurri.

Print Options:

Koji-Marinated Pork Loin