Chicken or pork in this spicy soy marinade tastes great off the grill.
SavorSA requested this recipe from Jamie Bloodsworth, who served an exceptionally good grilled pork tenderloin at a dinner we attended. She credits the original recipe as being from her neighbor, Ham Mantz. He uses it to marinate pork tenderloin and serves it at his family's annual Christmas Eve dinner.
"Jamie tweaked the recipe for her dinner adding a healthy amount of cayenne pepper and peanut oil to enhance the flavor," her husband, John, told us.
We did no tweaking, as we thought the smooth blend of peanut oil, ground mustard, two kinds of pepper and crushed garlic were excellent. Lots of flavor there!
It worked as well for boned chicken thighs on the grill as it did for the pork tenderloin. We served the grilled meat with a side of sautéed fresh okra and peppers, flavored with garlic and a little cayenne pepper. It was a good combination.
Were you to spice up veggies to serve on the side with a pinch of garam masala (Indian), or cumin and coriander (Mexican), these, too, would be tasty side dishes to accompany.
Spicy Peanut Oil and Soy Marinade (for Pork or Chicken)
1/2 cup peanut oil
1/3 cup soy sauce
1/4 cup red wine vinegar
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 clove garlic, crushed
1 tablespoon chopped fresh parsley
1 tablespoon dry mustard
1 1/2 teaspoon ground pepper
1 teaspoon cayenne pepper
2 (3/4 pound) pork tenderloins or boned chicken thighs
Combine peanut oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, garlic, parsley, mustard and peppers well, and place in bowl or dish large enough to hold the meat and keep it covered with the marinade. Add the meat, turn it over in the marinade a couple of times. Refrigerate and let the meat marinate for at least 4 hours.
Remove from the marinade and grill.
Note: If you wish to brush the finished meat with marinade while grilling, set some aside before you add the meat to it. Save this in the refrigerator until you're ready to grill the meat.
Makes 4-5 servings.
From Jamie Bloodsworth/Ham Mantz