“What one thing did you always ask me to make for you when you were growing up?” Aunt Sally prodded my husband.
We were gathered in her country French kitchen at her adorable lake house southeast of Atlanta. Jeff rattled off a litany of dishes, to which Aunt Sally drawled, “nope, something else.”
Clearly Aunt Sally’s cooking was a favorite pastime of my husband’s youth, and she even influenced me when I joined the Walters clan in 1989. I credit Aunt Sally and her mother, Jeff’s Granny, with inspiring me to quit my job and go to culinary school.
“Creamy fudge!” Aunt Sally shouted, and brought out a pound of foil and wax paper wrapped chocolaty goodness. In an instant, my 47 year-old husband melted into a boy as the fudge melted in his mouth. Aunt Sally thinks of herself as a country cook, yet her repertoire goes far beyond the basics of down home southern cooking.
For years, I’ve shared Aunt Sally’s pork marinade with friends and family, and I’ve even featured it in my cooking classes. I found out this trip that the recipe actually came from Mary Jo, her sister-in-law.
To me, it’s Aunt Sally’s recipe and now I’m sharing it with you, too.
Use it to marinate pork tenderloin or a center cut loin for at least 8 hours up to overnight. Put it on the grill and cook to medium. I promise you will love it as much as we do, and as much as we love Aunt Sally.
Aunt Sally’s Pork Marinade
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 marinate pork tenderloin or loin overnight. Grill to medium. (Discard used marinade.)