What would be a good marinate for a pork roast to be put on a rotisserie?!
What would be a good marinate for a pork roast to be put on a rotisserie?
i plan on serving it with scalloped potatoes and french cut green beens.
Answers:
Grilled Pork Tenderloin Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Healthy Cooking
Marinade:
1/2 cup soy sauce
2 oranges, juices
1 lime, juiced
1/2 cup tamarind concentrate
1 tablespoon Dijon mustard
1 teaspoon ground ginger
1 clove garlic, crushed
1 tablespoon chopped scallions
1 pork tenderloin (about 12 ounces)
Olive oil, for brushing
Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator.
Preheat an outdoor grill or preheat oven to 350 degrees F.
Remove pork tenderloin from marinade and pat dry. Brush olive oil onto grill and over meat for extra flavor. Reserve marinade. Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.
While meat is grilling, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.
Source(s):
Food Network
vinegar and bbq sauce
Put a thin coat of mustard on it. Then rub liberally with all a mixture of all kinds of spices such as paprika, onion and garlic powder, cumin, cayenne pepper, salt and pepper.
Let it sit in the fridge covered overnight.
2 cups cider vinegar
1/2 cup vegetable oil
1/2 cup water
1 heaping tsp salt
2 tsps ground black pepper
1 tsp garlic powder
juice of 1 lemon
1/2 tsp crushed dried rosemary
1/2 tsp crushed dried sage
Whirl all of this together in a blender. Place the roast in a large zipper bag and pour in the marinade. Seal the bag and marinate overnight.
Roast the meat according to traditional timing and temperature, using the marinade to baste it occasionally. Stop basting at least 1/2 hour before you are finished roasting, so the heat can kill off any bacteria that might have resided in the meat and marinade during the overnight process.
This will produce a tender, flavorful pork roast with a vaguely Italian flavor.
Here in the south I do it like this...................put pork roast in a bag and cover with one 20 oz bottle of coca cola. It will give you the tenderist most delicious pork roast ever! You can also do it with Dr Pepper! Marinate over night and inject left over marinade into roast before cooking!
Easy and delicious!