Grilled Pork Escabeche Recipe

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

Servings: persons

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

1
Heat a charcoal or gas grill (or preheat broiler) until fire is moderately hot.
2
Meanwhile, combine all ingredients except pork (including a pinch of salt and at least 1/2 teaspoon pepper) in a medium saucepan with 1 cup of water.
3
Bring to a boil.
4
Reduce heat to medium-low, and simmer about 5 minutes, until onion softens.
5
Pour into a deep platter large enough for pork.
6
Sprinkle pork liberally with salt and pepper, and brown on all sides until nearly cooked through (150 degrees on an instant-read thermometer inserted into meat), about 10 to 15 minutes.
7
Remove pork, let cool a few minutes, then place in marinade.
8
If time allows, marinate for a couple of hours (or overnight, refrigerated).
9
Slice, and serve at room temperature, spooning marinade (with onion) over each slice.
10
To serve more quickly, marinate at least 10 minutes, then cut pork into 1-inch slices, and marinate for 15 minutes before serving.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 vinegar or other vinegar, 1 cup red wine, 2 bay leaves, 5 sprigs thyme, or 1 teaspoon dried thyme, and more.

Yes, Grilled Pork Escabeche falls under the Soups & Stews 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.

Grilled Pork Escabeche

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