I have made this before, but apparently didn’t review it at the time. I made it again, this time using pork tenderloin instead of chops. I made the marinade, but opted to skip the ginger and cinnamon, just as a personal preference. As instructed I marinated the pork in half the marinade. But before grilling I decided to thicken the reserved marinade to give it some body for basting. I simmered it for the 5 minutes as indicated in step 4, but it wasn’t thickening for me, so I added a little cornstarch/water slurry to thicken it, just enough to coat the back of a spoon. That gave it much better cling for basting and allowed me to do it ahead of time.
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I have made this before, but apparently didn’t review it at the time. I made it again, this...