Skytree Pork Bowl
A Silver Spoon-inspired grilled pork tenderloin bowl, marinated in a soy-mirin sauce with grated Fuji apple and white miso, served stacked over short-grain white rice.
Ingredients
| 1/4 cup (60 ml) | soy sauce | |
| 1/4 cup (60 ml) | mirin | |
| 2 tablespoons | 30 ml | rice vinegar |
| 2 tablespoons | 30 ml | brown sugar |
| 3 | large cloves garlic, grated | |
| 1/4 teaspoon | 1.3 ml | grated ginger root |
| 3 | scallions, trimmed and sliced in half lengthwise | |
| — | black pepper, to taste | |
| 1 | Fuji apple, peeled and grated | |
| 1 teaspoon | 5 ml | white miso |
| 1 tablespoon | 15 ml | canola oil, for greasing |
| 1 pound (454 g) | pork tenderloin, sliced 1/4 inch (6 mm) thick | |
| — | cooked short-grain white rice, for serving |
Instructions
Special tools: Outdoor grill; Charcoal (optional).
- In a medium pot, combine the soy sauce, mirin, rice vinegar, brown sugar, garlic, ginger, scallions, and pepper. Bring to a rapid simmer over medium heat until the brown sugar dissolves and the sauce slightly reduces, about 10 minutes. Remove from the heat and add the grated apple and miso, stirring to dissolve it. Transfer the marinade to a heatproof container, cover, and refrigerate until it cools to room temperature.
- Place the sliced pork tenderloin in a large bowl. Pour half of the cooled marinade over the pork. Mix to coat the meat, then cover and marinate in the refrigerator for 30 minutes.
- Meanwhile, grease the outdoor grill grates with the canola oil, then preheat the grill.
- Grill the pork tenderloin until the internal temperature reaches 145°F (62°C) on a meat thermometer, about 12 minutes, turning and basting it with the remaining marinade every 3 minutes.
- Serve the pork stacked on the cooked white rice.
Note: You can also make this dish on the stovetop. Follow steps 1 and 2, then coat a medium skillet with 1/2 tablespoon oil and heat over medium heat. Cook the pork in two batches until browned and the internal temperature reads 145°F (62°C) on an instant-read thermometer, about 4 minutes per side. Serve the pork stacked on the cooked white rice.