Aunt Sally, along with her mother Clara (my husband’s grandmother and daughter) are just as responsible for inspiring me to become a chef as anyone. This pork marinade was something Sally’s husband, David, grilled for all special occasions — especially at Christmas or when company was coming. It is divine, and you can use a pork loin, like David did, or pork tenderloins, like I do. Just make sure you grill it. It’s better than pan-searing or oven roasting.
1/2 cup pine nuts, finely ground
1 small onion, finely chopped
2 tablespoons ground coriander
1 tablespoon minced garlic
Juice of 1 lemon
1/2 cup soy sauce
1 cup olive oil
Mix all ingredients and put in a zippered plastic bag. Marinate the pork (or chicken) for up to 24 hours, but at least 4 hours. Discard marinade after removing pork or chicken.