Marinated Pork Ribeye* Recipe
Creamy Couscous, Onion Miso Butter, Roasted Corn Salsa, Pork Hoisin Pork Glaze, Pickled Blueberries, GUF Micro-Cilantro
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Ingredients
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Pork Ribeye
Creamy Couscous
Onion Miso Butter
Roasted Corn Salsa
Pickled Blueberries
GUF Micro-Cilantro
Method
Marinate and Cook Pork
- 1
Marinate the Pork
In a bowl, combine hoisin sauce, soy sauce, minced garlic, grated ginger, olive oil, salt, and pepper. Add the pork ribeye steaks and marinate for at least 1 hour or overnight in the refrigerator.
- 2
Prepare Creamy Couscous
- 3
Cook Couscous
In a saucepan, bring vegetable broth to a boil. Add couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork. Stir in cream cheese and chopped chives until creamy.
Make Onion Miso Butter
- 4
Prepare Butter
In a skillet, melt the softened butter over medium heat. Add the chopped onion and sauté until translucent. Stir in miso paste and cook for another 2 minutes. Remove from heat and set aside.
Roast Corn Salsa
- 5
Make Salsa
Preheat the oven to 425°F. Spread corn kernels on a baking sheet and roast for 15 minutes until charred. In a bowl, combine roasted corn, diced red bell pepper, diced red onion, lime juice, and chopped cilantro. Mix well.
Pickle Blueberries
- 6
Prepare Pickled Blueberries
In a small saucepan, combine apple cider vinegar, sugar, and salt. Heat until sugar dissolves. Pour over blueberries in a jar and let sit for at least 30 minutes.
