Marinated Pork Recipes

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BEST MARINATED PORK TENDERLOIN



Best Marinated Pork Tenderloin image

Make and share this Best Marinated Pork Tenderloin recipe from Food.com.

Provided by Emilyrae

Categories     Pork

Time 35m

Yield 12 4-ounce portions, 12 serving(s)

Number Of Ingredients 6

1 cup soy sauce
1/2 cup olive oil
3 garlic cloves
1 teaspoon grated fresh ginger
1 tablespoon brown sugar
3 lbs pork tenderloin

Steps:

  • Place pork tenderloin in large ziploc bag.
  • Peel and lightly crush garlic.
  • Add garlic and ginger to bag.
  • Whisk together soy sauce, olive oil and brown sugar in medium mixing bowl.
  • Pour over pork tenderloin.
  • Marinate in ziploc bag in fridge for up to 3 days.
  • (3 days= the most tender pork you've ever had) Remove from bag and discard marinade.
  • Grill on BBQ or broil in oven until medium (about 15 minutes).
  • Very dark and tasty with a light pink centre.
  • Great over rice or with baked potatoes and grilled asparagus.

EASY MARINATED PORK TENDERLOIN



Easy Marinated Pork Tenderloin image

Make this easy marinade from ingredients you have around the house.

Provided by Lori

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h55m

Yield 3

Number Of Ingredients 6

¼ cup olive oil
¼ cup soy sauce
1 clove garlic, minced
3 tablespoons dijon honey mustard
salt and ground black pepper to taste
2 pounds pork tenderloin

Steps:

  • Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Transfer the pork loin to a baking dish; pour marinade over the pork.
  • Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 485.4 calories, Carbohydrate 9 g, Cholesterol 168.7 mg, Fat 24.7 g, Fiber 0.6 g, Protein 55.5 g, SaturatedFat 6.6 g, Sodium 1491.8 mg, Sugar 5.3 g

5 EASY PORK MARINADE RECIPES



5 Easy Pork Marinade Recipes image

These 5 easy pork marinade recipes are simple to make, freezer-friendly, and totally dependable and delicious! Perfect for grilling, baking, sautéing, slow cooking, meal prep, and more.

Provided by Ali

Time 5m

Number Of Ingredients 26

1/2 cup hoisin sauce*
1/4 cup rice vinegar
2 tablespoons oyster sauce*
2 tablespoons low-sodium soy sauce (or tamari)
1 teaspoon toasted sesame oil
1/2 teaspoon each: freshly-cracked black pepper, garlic powder
1 batch Homemade BBQ Sauce
2/3 cup pineapple juice
2 tablespoons olive oil
2 teaspoons ground ginger
2 teaspoons low-sodium soy sauce
1 teaspoon Chinese five-spice powder
1/2 teaspoon each: freshly-cracked black pepper, garlic powder
optional: pinch of crushed red pepper flakes
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1/3 cup chopped fresh cilantro
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon each: chili powder, salt
1/2 teaspoon each: dried oregano, freshly-cracked black pepper, garlic powder
1/4 cup red wine vinegar
1/4 cup coarse-grain dijon mustard
1/4 cup maple syrup
1/4 cup olive oil
optional: 1-2 tablespoons finely-chopped fresh rosemary

Steps:

  • Whisk together the ingredients for (one) marinade in a small bowl until combined.
  • Combine marinade with pork in a ziplock freezer bag, and toss until the pork is evenly coated in the marinade. Carefully press out any extra air that might be in the bag, then seal. (You will need 1/2 cup marinade per 1 pound of pork.)
  • Refrigerate the pork pack(s) for anywhere from 30 minutes to up to 1 day.
  • Immediately transfer the pork pack(s) to the freezer, and freeze for up to 3 months. Then when you're ready to cook the pork, transfer the pork pack back to the refrigerator for 24 hours, or until it has thawed completely. Or to speed up the process, you can submerge the sealed pork pack in a bowl of cold water in the refrigerator until it has thawed completely.
  • When ready to cook, remove the pork from the marinade, discard the remaining marinade, and cook however you prefer. (See recommendations below.)

MARINATED PORK STEAKS IN OVEN



Marinated Pork Steaks in Oven image

Easy oven baked pork steaks are first bathed in a delicious pork steak marinade.

Provided by CraftBeering

Categories     Cooking Tips and How Tos

Time 30m

Number Of Ingredients 11

4 pork shoulder steaks, about 3/4 inch thick, bone-in or boneless*
1/2 tbsp olive oil (only if not using a marinade**)
salt and pepper (to taste, but season liberally**)
1/3 cup olive oil
1/4 cup apple cider vinegar
1 shallot, sliced thin
1 1/2 tbsp dark brown sugar
2 tbsp Dijon mustard
6-7 sprigs thyme (or 1/2 tbsp dried)
1 tbsp coarse salt
1 tsp pepper

Steps:

  • Mix the marinade ingredients in a non-reactive container or a freezer bag. Place the pork steaks inside and make sure they are covered with marinade. Refrigerate covered, from 4 hours to overnight.
  • Bring the marinated steaks to room temperature and preheat oven to 350 F. Line a baking sheet with parchment paper (optional, for easier clean up).
  • Scrape the marinade from the pork steaks and season with salt and pepper. Place on the baking sheet and bake for 20 minutes.
  • Flip the steaks over and continue baking to get the other side nicely browned OR broil the other side but watch closely. About 5-8 minute more minutes, depending on how thick the steaks are. Internal temperature should be at least 145 F, but up to 180 F is fine, pork shoulder steaks do not dry out easily.
  • Loosely tent with foil and rest for 5 minutes before serving.

Nutrition Facts : Calories 427 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 34 grams fat, Fiber 1 grams fiber, Protein 22 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 2083 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat

PORTUGUESE MARINATED PORK (TORRESMOS DE VINHA D'ALHOS)



Portuguese Marinated Pork (Torresmos de Vinha d'Alhos) image

This wine and garlic marinated pork recipe is amazing! This recipe is a traditional meal served on all the Azores islands. This dish is known as Torresmos de Vinha D'alhos in the Azores.

Provided by Nelson Cardoso

Categories     Main

Time 1h

Yield 4 to 5 servings

Number Of Ingredients 8

2½ lbs pork shoulder (pork butt)
5 cloves garlic minced
1 tbs red pimento paste (sweet)
⅓ cup fresh squeezed lime juice
1 cup white wine
1 tbs piri pier hot sauce
1½ tsp salt
2 tbs canola oil (or vegetable oil)

Steps:

  • In a medium bowl, add the garlic, pimento paste, lime juice, white wine, salt and hot sauce.
  • Mix the wine mixture well to dissolve the salt.
  • Cut the pork into large cubes.
  • Place the pork pieces in a large freezer bag (with seal) and pour the garlic and wine mixture over the meat.
  • Remove most of the air from the bag and seal.
  • With the bag sealed, move the meat and marinade around until all the meat is well coated.
  • Place the bag in the fridge overnight.
  • Place a large deep frying pan on the stove and heat to medium high.
  • Pour the meat and marinade into the hot pan.
  • Distribute the meat evenly in the pan.
  • The marinade will reach a slow simmer. Let the meat (turn pieces occasionally) cook uncovered until the garlic and wine mixture has reduced substantially. This will take about 30 minutes.
  • Once there's only a little bit of marinade at the bottom, add the oil.
  • Fry the pieces of meat in the oil and remaining marinade until the edges look seared but not burnt.
  • Transfer the pieces of pork to a serving dish.
  • Scrape the browned bits of meat and flavoured oil and add over the pork.

MARINATED PORK CHOPS



Marinated Pork Chops image

I make these tasty loin chops all the time and my family never tires of them. I whip up this pork chop marinade and let them soak overnight to get them tender. -Jean Neitzel, Beloit, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

3/4 cup canola oil
1/3 cup reduced-sodium soy sauce
1/4 cup white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1 garlic clove, minced
6 bone-in pork loin chops (1 inch thick and 8 ounces each)

Steps:

  • In a large resealable plastic bag, combine the first 10 ingredients; add pork. Seal bag and turn to coat; refrigerate overnight., Drain pork, discarding marinade. Grill, covered, over medium heat, for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Freeze option: Freeze uncooked pork in bag with marinade. To use, completely thaw in refrigerator. Grill as directed.

Nutrition Facts : Calories 452 calories, Fat 32g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 569mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.

MARINATED PORK ROAST



Marinated Pork Roast image

In Moberly, Missouri, Andrea Schumann relies on honey, white wine and a little lemon juice for a low-carb entree that everyone enjoys. "The marinade has a light, flavorful taste that works well with any cut of pork," she promises.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 9 servings.

Number Of Ingredients 10

1/4 cup reduced-sodium soy sauce
1/4 cup grated onion
1 tablespoon canola oil
1 teaspoon lemon juice
3 garlic cloves, minced
3/4 teaspoon ground ginger
1 boneless whole pork loin roast (2-1/2 pounds)
1/4 cup white wine or chicken broth
1/4 cup honey
1 tablespoon brown sugar

Steps:

  • In a large resealable plastic bag, combine the first six ingredients; add pork roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. , Preheat oven to 350°. Drain and discard marinade. Place roast on a rack in a shallow foil-lined roasting pan. Bake, uncovered, 25 minutes. , In a small bowl, combine the wine or broth, honey and brown sugar. Brush half over the meat. Bake 15 minutes longer. Brush with remaining honey mixture. Bake 10-20 minutes longer or until a thermometer reads 160°. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 227 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

MARINATED PORK ROAST



Marinated Pork Roast image

This is a great marinade for any meat. I especially like it on pork roasts, but it can easily be used on chicken or ribs.

Provided by Denise Hummel

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 4h15m

Yield 8

Number Of Ingredients 9

1 (4 pound) pork roast
½ cup Worcestershire sauce
2 tablespoons honey
2 tablespoons cider vinegar
½ teaspoon mustard seed
½ teaspoon mustard powder
1 teaspoon lemon pepper
½ teaspoon celery salt
1 clove garlic, minced

Steps:

  • Prepare grill for indirect heat.
  • In a large resealable plastic bag, combine the Worcestershire sauce, honey, vinegar, mustard seed, mustard powder, lemon pepper, celery salt, and garlic; seal, and mix ingredients. Place the roast in the plastic bag, press air out of bag, and seal. Marinate for 2 hours in the refrigerator, turning the roast occasionally to help coat while marinating.
  • Lightly oil grill grate. Place roast on grill, and discard marinade. Cover, and cook for 1 1/2 to 2 hours, or until internal temperature is 145 degrees F (63 degrees C).

Nutrition Facts : Calories 410 calories, Carbohydrate 8 g, Cholesterol 145.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.6 g, SaturatedFat 6.3 g, Sodium 424.2 mg, Sugar 6.1 g

THE BEST MARINATED PORK LOIN



The BEST Marinated Pork Loin image

A simple, savory marinade creates a roasted pork loin that is moist and flavorful every time!

Provided by Lana Stuart

Categories     Main Dishes

Time 55m

Number Of Ingredients 15

½ cup olive oil
⅓ cup lower sodium soy sauce
¼ cup red wine vinegar
Juice of 1 lemon
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh parsley
2 teaspoons dry mustard (recommended: Colman's)
½ teaspoon ground black pepper
3 cloves garlic (minced)
2 pounds pork loin
1 cup chicken broth
Any drippings from cooking the loin
½ cup chicken broth or water
Strained marinade
2 teaspoons butter

Steps:

  • In a large resealable bag, combine the first 9 ingredients to create the marinade.
  • Add the pork loin and marinate for about 4 hours turning several times.
  • Preheat the oven to 350 degrees.
  • Place a large skillet coated with cooking spray over medium high heat.
  • Remove the loin from the marinade and pat it semi-dry. Reserve the marinade mixture.
  • Sear the loin on all sides, including the ends, in the hot skillet. Set the skillet aside without cleaning it (leave all the juices and cooked bits in it) and keep it for later as well.
  • Place the seared loin on a rack in a shallow pan. Add the 1 cup of chicken broth to the pan.
  • Cook for 40-50 minutes or until the internal temperature is 145 degrees (about 20-25 minutes per pound). Remove from the oven and let rest for 5 minutes before slicing.
  • During the last 15 minutes of cooking time, transfer the reserved marinade to a small pan and bring it to a rolling boil. Lower the heat but keep the marinade at a slow boil for ten minutes.
  • Put the skillet that you seared the loin in back over medium-high heat.
  • Pass the boiled marinade through a strainer into the skillet. Add the remaining 1/2 cup of chicken broth. Cook, stirring to loosen any cooked bits from the bottom of the pan. Bring to a low boil.
  • Add the butter and stir until melted.
  • Slice the loin in about 1/2" thick slices. Drizzle with the pan sauce.

Nutrition Facts : ServingSize 1, Calories 294 kcal, Carbohydrate 2 g, Protein 26 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 74 mg, Sodium 602 mg, Sugar 1 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 14 g

PORK TENDERLOIN MARINADE



Pork Tenderloin Marinade image

This Pork Tenderloin Marinade produces the most juicy and flavorful pork. It takes mere minutes to prepare your marinade before putting it in the fridge to let it soak up those flavors. You're going to love it!

Provided by Caytlin McCleery

Categories     Main Dish     Marinade

Time 4h25m

Number Of Ingredients 10

1 pork tenderloin (1-1 1/2 pounds)
1/4 cup olive oil
2 tablespoons brown sugar
5 cloves crushed garlic
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon white wine vinegar
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Place pork tenderloin into a resealable plastic bag.
  • In a small mixing bowl whisk together olive oil, brown sugar, garlic, lemon juice, soy sauce, white wine vinegar, ground mustard, salt, and pepper.
  • Pour mixture over the pork tenderloin in the plastic bag. Seal and place in the refrigerator for 4 hours to overnight.
  • To cook, heat an oven-safe heavy skillet over high heat. Preheat an oven to 400 degrees.
  • Sear the pork tenderloin for 2 minutes on each side. Transfer skillet immediately to the oven and cook until the internal temperature reaches 145 degrees, about 15 minutes.
  • Let rest 5 to 10 minutes before serving.

Nutrition Facts : ServingSize 1 g, Calories 700 kcal, Carbohydrate 9 g, Protein 94 g, Fat 30 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 295 mg, Sodium 571 mg, Fiber 1 g, Sugar 6 g

HERB-MARINATED PORK TENDERLOINS



Herb-Marinated Pork Tenderloins image

For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.

Provided by Ina Garten

Categories     main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 10

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

Steps:

  • Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
  • Preheat the oven to 400 degrees F.
  • Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams

PORK CHOP MARINADE



Pork chop marinade image

A marinade that uses some food cupboard staples and could be used for other meats aswell.

Provided by emily665

Time 35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • In a shallow dish, combine soy sauce, Worcestershire sauce, garlic, lemon juice, pepper and oil. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 1 hour.
  • Preheat oven to 190 C / Gas mark 5.
  • Place marinated pork chops in a roasting tin, and bake in preheated oven for 35 to 40 minutes, basting meat often with marinade. If using other meat or pork steaks use the cooking instructions on the packet.

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