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Lemon grass lends a lot of flavor but requires patience to work with. I recently served Lemongrass-and-lime-seared Pork Tenderloin Slices on Baguette (pictured here); these are the steps I took to make the marinade:
- First, I cut the lemongrass into pieces about 1" long.
- I sauteed the lemongrass pieces with onions and ginger in a wok, then added red wine, soy sauce, and lime juice. I covered it and let it simmer for about 40 minutes. Then I removed the lid and reduced the mixture until the liquids were the consistency of a thin syrup.
- I transferred the mixture to a cuisinart and processed as much as possible. The mixture still was pulpy and fibrous (lemongrass is a tough plant!), so I strained it, saving only the liquids.
- I mixed the liquids with a little more soy sauce, plus vegetable oil. I then marinated the pork tenderloins in this mixture for about 45 minutes.
- I seared the pork tenderloins, sliced them, and served them on baguette. The marinade lent an ineffably savory and aromatic essence to the meat!
