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Old January 1, 2013, 12:20 PM   #7
Senior Member
Join Date: April 3, 2011
Posts: 310
I keep the loins and backstrap, get the rest ground into sausage. I cut the backstrap into 2" thick steaks, wrap in bacon and grill. It is delicious... The loins I marinate in what I call a Korean style marinade, then grill or roast...

Korean Marinade: 1 cup of soy sauce, 1 tsp minced fresh ginger, 4 garlic cloves minced, 1 tsp sesame oil, 1 tsp chili oil, 1 Tbsp lemon zest, 1 chopped scallion, 1/2 tsp sesame seeds.
If fresh ginger or garlic isn't available, substitute garlic powder and ground ginger.
Fat White
So Cal
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