Grilled Escabeche with Pork Recipe

Name: Grilled Escabeche with Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup red wine or other vinegar; 1 cup red wine; 2 bay leaves; 5 fresh thyme sprigs or 1 teaspoon dried; 5 fresh marjoram or oregano sprigs or 1 teaspoon dried marjoram or 1/2 teaspoon dried oregano; 1 small dried or fresh chile, optional; 1 large onion, white or red, cut in half and sliced into half-moons; 3 garlic cloves, peeled and lightly crushed; 1 tablespoon sugar; Salt and black pepper to taste; 2 pork tenderloins, 1 1/2 to 2 pounds total

Servings: persons

1/2 cup red wine or other vinegar
1 cup red wine
2 bay leaves
5 fresh thyme sprigs or 1 teaspoon dried
5 fresh marjoram or oregano sprigs or 1 teaspoon dried marjoram or 1/2 teaspoon dried oregano
1 small dried or fresh chile, optional
1 large onion, white or red, cut in half and sliced into half-moons
3 garlic cloves, peeled and lightly crushed
1 tablespoon sugar
Salt and black pepper to taste
2 pork tenderloins, 1 1/2 to 2 pounds total

1
Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source.
2
As it is heating, combine all the ingredients except the pork (including a pinch of salt and a liberal grinding of pepper, at least 1/2 teaspoon) in a medium saucepan with 1 cup water.
3
Bring to a boil, reduce the heat to medium-low, and simmer for about 5 minutes, or until the onion has softened just a bit.
4
Pour into a deep platter large enough to accommodate the pork.
5
Sprinkle the pork liberally with salt and pepper and brown it on all sides until it is nearly cooked through (an instant-read thermometer inserted into the meat should read 150F), 10 to 15 minutes.
6
Remove the pork, let it rest for a few minutes to cool, then put it on the platter with the marinade.
7
If you are eager to eat, wait 10 minutes or so, then slice the pork about 1 inch thick and put it back in the marinade; wait another 15 minutes or so before eating.
8
If you have time, let the pork sit in the marinade, whole, for a couple of hours (or overnight, refrigerated) before slicing and serving at room temperature, spooning a bit of the marinade (including some onion) over each slice.

720

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup red wine or other vinegar, 1 cup red wine, 2 bay leaves, 5 fresh thyme sprigs or 1 teaspoon dried, and more.

Yes, Grilled Escabeche with Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Escabeche with Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions