Pork marinade?!


Question: I am wanting to make a pork loin for the holidays and I need a very delicious marinade recipe. I want something different, but not something with ingredients not everyone will like. I will definitely take any recipes I can get. Spicy is good!


Answers: I am wanting to make a pork loin for the holidays and I need a very delicious marinade recipe. I want something different, but not something with ingredients not everyone will like. I will definitely take any recipes I can get. Spicy is good!

1 clove garlic, minced
1 (3 inch) piece of fresh ginger root, peeled and roughly chopped
2 tbsp. soy sauce
2 tbsp. tomato puree
1 tbsp. wine vinegar
4 tbsp. brown sugar
1/2 c. chicken or beef stock

Place the pork loin in a glass or ceramic dish, and blend the remaining ingredients in a food processor or blender. Cover the pork with the marinade and refrigerate overnight.
Bring the pork to room temperature and roast in a baking pan in a 350 degree oven for approximately 1 hour, basting occasionally with the marinade. The pork may be served warm or at room temperature, sliced thin and accompanied by chutney or mustard.

I like to create my own glaze to put on my pork loins. Usually with brown sugar, o.j., ground mustard, red pepper flakes, garlic powder & a quirt of bbq sauce as a base. You can add other things to get the flavor you really want.

The below site is one of the better ones I have seen.

The following marinade recipes are from Grilling Sampler by Jan Siegrist, pages 44 and 45. Their for a pound of meat, fish or poulrty and the following key is a recommendation of what they go good with.

B: Beef
C: Chicken and other poulty
F: Fish
P: Pork

"Apple-Soy (C, P). Combine 1/4 cup frozen apple juice; 1/4 cup white wine vinegar, 2 tablespoons olive oil; 2 tablespoons soy sauce; 1 teaspoon savory.

Caribbean (C, F, P). Combine 1/4 cup lime juice; 1/4 cup orange juice; 2 tablespoons cider vinegar; 1 garlic clove, crushed; 1/2 teaspoon allspice; 1/2 teaspoon thyme; 1/4 teaspoon cayenne.

Teriyaki (B, C, P). Combine 1/4 cup vegetable oil; 1/4 cup soy sauce; 1 tablespoon brown sugar; 1 garlic clove, minced; 1/8 teaspoon ginger; 2 tablespoons sherry (optiona)."

Can't really speak to the other two, but I have done the Caribbean marinade with thin, well tenderized steak strips in order to make a kind of jerk steak strips. May not be recommended for beef but it came out very, very good. And I can only imagine how it would be with what it is recommended for. Does have a bit of a kick to it.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources