Marinade Helps Make Easy Meal

If easy is what you’re looking for, here it is. Spend a few minutes putting together a marinade and toss in a pork tenderloin, or maybe a couple of steaks.

Shallot-grower Jim Robison is the brains behind this recipe from Jan Roberts-Dominguez’s new cookbook, “The Onion Book” (Doubleday).

Allow the meat to marinate overnight and then cook it on the grill. Add corn on the cob and steam some green beans and you’ve got dinner.

Jim’s Garlic-Shallot Marinated Pork Tenderloin

3 tablespoons soy sauce

3 tablespoons sugar

6 tablespoons (3 ounces) sour-mash bourbon or dark rum

1 teaspoon salt

4 to 5 cloves garlic, smashed or chopped

2 to 3 tablespoons minced shallots

1 tablespoon grated fresh ginger

1-1/2 pounds pork tenderloin

In a small bowl, mix together the soy sauce, sugar, bourbon, salt, garlic, shallots and ginger. Place the marinade and the pork tenderloin in a self-closing bag and refrigerate overnight.

When ready to cook, remove the meat from the marinade and drain for 20 to 30 minutes. Discard the marinade. Grill or broil the meat until done, about 25 minutes.

Yield: 4 servings.

Nutrition information per serving: 227 calories, 37 grams protein, 1 gram carbohydrate, 6 grams fat (24 percent fat calories), 89 milligrams cholesterol, 284 milligrams sodium.