Pork Essentials Master Marinade Recipes
PORK MARINADE RECIPE COLLECTION + TIPS
Delicious, tried & true pork marinade recipes suitable for all cuts of pork - from pork tenderloin to pork chops and everything in between. Tips on how to marinate for best results.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 3m
Number Of Ingredients 81
Steps:
- DIJON, ACV & AROMATICSWhisk all the ingredients together adding the thinly sliced shallot and thyme in the end. CUBAN MOJOWhisk all the ingredients together. SOUVLAKI GREEK MARINADECombine the grated onion, minced garlic, olive oil, oregano and lemon juice, add the salt and pepper and mix together (expect a thick-ish consistency). APPLE CIDER & SAGEWhisk all the ingredients and add the sage at the end. CURRY GINGERUse a zester to grate the ginger root. Vigorously whisk together all the ingredients adding the optional kaffir lime leaves at the end. Taste and adjust ingredients to taste. VIETNAMESEIf using dried lemon grass soak in water for 2 hours before making the marinade. Mix all the ingredients together. CHAR SIUStir together all the ingredients. Set aside 3 tbsp to use as a glaze and marinate in the remaining quantity. AL PASTORIn a blender combine the diced onion, pineapple chunks, garlic, chili and achiote, oregano, salt, orange juice and pineapple juice. Pulse until blended. GARLIC, CUMIN & FRESH HERBSWhisk all the ingredients together adding the fresh herbs last. PILSNER & PAPRIKAWhisk all the ingredients together adding the fresh oregano last. PEACHYWhisk the grated peach with the honey and lemon juice first. Add the olive oil, salt and pepper, whisk again and add the thyme. If using bourbon whisk it in last.
PORK MARINADE
A sweetened mustard, chile and pineapple flavored marinade for your pork recipes.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Mix together dry mustard, brown sugar, chili sauce, pineapple juice and sugar and chill.
Nutrition Facts : Calories 598.8 calories, Carbohydrate 131.2 g, Fat 6.6 g, Fiber 1.1 g, Protein 7.4 g, Sodium 33 mg, Sugar 119 g
MARINATED PORK LOIN
"This tender juicy pork is one of my favorite entrees to serve to guests," remarks Jean Heady of Naples, Florida.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool slightly. Place 2/3 cup marinade in a bowl for basting; cover and chill. Pour remaining marinade into a large resealable plastic bag. Cut pork into five slices, about 1 in. each; add to bag. Seal and turn to coat; refrigerate overnight., Drain and discard marinade. Broil 4-5 in. from the heat for 10 minutes on each side or until juices run clear, brushing with reserved marinade occasionally.,
Nutrition Facts : Calories 310 calories, Fat 10g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 570mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
HONEY GARLIC MARINADE RECIPE
Pork tenderloin marinades and rubs are both good options. Your pork tenderloin will absorb a marinade extremely well. To ensure your pork tenderloin is as delicious as possible, you will need to grill your meat properly.
Provided by cavetools
Categories Side Dish
Number Of Ingredients 6
Steps:
- Combine all of your ingredients into a bowl and mix well.
- Place you tenderloin into a large plastic bag with a ziplock.
- Carefully pour your marinade over the top of your pork ensuring the meat is covered completely.
- Once you have sealed your bag, lightly swish around your marinade to make certain everything has been coated.
- Place your bag into a bowl in case of any leakage.
- Store the bowl in your refrigerator overnight.
- Thoroughly brush your marinade over your pork tenderloin prior to cooking.
- Shortly before your meat is done, brush on another coat of your marinade for a crispy crust.
- The average pork tenderloin is approximately one pound.
- We recommend cooking two or more to ensure you have enough pork to feed all of your family or guests.
Nutrition Facts : Calories 313 kcal, ServingSize 100 g
SWEET MUSTARD PORK MARINADE
When company's on the way, I marinate pork chops overnight using a homemade barbecue sauce with mayo. From there, it's easy to bring out their sweet best on the grill. -DeAnn Alleva, Columbus, Ohio
Provided by Taste of Home
Time 5m
Yield about 1 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk all ingredients until blended. Use to marinate pork.
Nutrition Facts : Calories 116 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 452mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
PORK ESSENTIALS: MASTER MARINADE
This marinade is good for all things pork. I have used it on bone-in or boneless chops, pork roasts, and pork tenderloins. It is easy/peasy to pull together and develops awesome flavors. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Marinades
Number Of Ingredients 10
Steps:
- PREP/PREPARE
- Mix all the ingredients together, and then refrigerate until ready to use.
- When using, it is best to let the pork rest in the marinade for several hours, or for best results, overnight.
- PLATE/PRESENT
- These are some of the recipes I have successfully used this marinade on.
- Asian-Stir-Fry-on-Bib-Lettuce
- Braised-Bone-in-Chop-with-Sauteeed-Onions-and-Gravy
- Breaded-Boneless-Chops
- Crunchy-Pork-Bites
- Pan-Fried-Chop-with-Feta-and-Walnuts
- Pork-Char-Siu
- Pork-Medalions-on-Greens
- Keep the faith, and keep cooking.
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Estimated Reading Time 3 mins
- You can freeze in a freezer-safe container or bag for up to 6 months. Simply thaw in the fridge the day before.
- TO MARINATE: combine the meat and marinade in a container (zipper-top bags work best, but you can use a casserole dish as well). Let sit in the fridge for 3-12 hours.
- TO BARBECUE: make sure to set aside about a quarter of the marinade for basting BEFORE combining with the meat for marinating. Remove your chops from the sauce and place on the barbecue, basting as needed with the reserved marinade. discard any leftover marinade to avoid contaminating food with raw meat juice left behind in marinade.
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- Pour marinade into a ziploc bag along with the pork, press out as much of the excess air as you can, then seal the bag and chill for 30 minutes.
- Transfer pork to a baking dish and pour half of the marinade over the pork. Bake at 400 degrees for about 40 minutes or until no longer pink in the middle. Slice and serve.
- Wrap pork in foil and grill for 15 minutes, turning throughout to ensure even cooking. Unwrap, place directly on the grill, and continue to grill until completely cooked through and no longer pink in the middle. Slice and serve.
THE BEST PORK CHOP MARINADE - GIMME SOME GRILLING
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Ratings 12Calories 460 per servingCategory Main Course
- Add pork chops to a resealable zip lock bag or large bowl and pour the marinade over the top of the pork chops. Squeeze as much air out of bag as possible and seal.
- Preheat grill or grill pan to medium heat. Place pork chops on grill or in pan. Discard remaining marinade.
HOW TO MAKE A PORK MARINADE | FEATURES | JAMIE OLIVER
From jamieoliver.com
Published 2016-07-13
- Make your marinade the day before, or at least an hour before cooking. Start by bashing up 1 teaspoon fennel seeds, ½ teaspoon cumin seeds and 2 cloves in a pestle and mortar.
- Add 1 heaped tablespoon sweet smoked paprika and the zest and juice of 1 orange and muddle it all together.
- Peel and very finely chop 4 cloves of garlic, then pick and very finely chop 1 small bunch of fresh thyme and add both to the pestle and mortar.
- Lay 4 x 400g higher-welfare pork fillets on a tray and season with sea salt and freshly ground black pepper. Spoon over most of the marinade and massage it into the fillets until they’re completely coated (save a little for brushing over during cooking to build up a deliciously sticky blackened glaze).
- Leave the mighty ingredients to work their magic for at least an hour, preferably overnight, then you’re ready to get cooking.
PORK CHOP MARINADE - COURTNEY'S SWEETS
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5/5 (7)Calories 502 per servingCategory Main Course
- Once pork chops are fully marinated, place onto the grill and cook until it reaches the desired temperature.
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5/5 (1)Category Condiment, MarinadeCuisine AmericanCalories 313 per serving
- Combine the mustard, brown sugar, and spices in a small mixing bowl. Slowly drizzle in the oil, whisking constantly.
- Remove the pork from the refrigerator and allow it to set out at room temperature for 30 minutes to 1 hour to remove the chill. Preheat the oven to 400° and line a rimmed baking with nonstick aluminum foil.
KOREAN PORK BBQ – MARINADE PERFECTED! - FUTUREDISH
From futuredish.com
5/5 (7)Estimated Reading Time 7 mins
- Cut 1/2 an Onion into chunks. Then peel and cut 1/2 a Korean Pear into chunks as well. Wash and then cut a few pieces of ginger (total of about half the size of your palm) and cut them into thin slices (okay to leave the skin on). Then chop 2 forearm-length pieces of Spring Onions (Use 1 Green & 1 White portion). Place it all into a blender and blend finely.
- To this mixing bowl, add-in Soy Sauce (3/4 Cup), Brown Sugar (3/4 cup), Sesame Oil (2 Tablespoons), Minced Garlic (2 Tablespoons), Black Pepper (1/2 Tablespoon).
- Place the pork pieces into the marinade. Cover bowl with saran wrap. Then place in refrigerator for 24 hours!
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5/5 (2)Total Time 1 hr 25 minsCategory Main DishCalories 376 per serving
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5/5 (1)Total Time 12 hrs 30 minsCategory Dinner, Lunch, Main CourseCalories 254 per serving
- Mix all ingredients for the marinade together in a small container. Using a hand blender, pulse a few times to partially liquefy the marinade. If you don't have a hand blender, simply mince the onion, garlic and green onion as finely as you can.
- Place the pork chops and the marinade in a bowl, or a Ziploc bag and mix well, ensuring even coverage. Refrigerate overnight and up to 24 hours.
- About half an hour prior to grilling, take the pork chops of the fridge and give them a good mix. Let rest at room temperature.
- Preheat your grill to medium-high temperature. Depending on the thickness of the pork chops, grill for about 5-10 minutes, flipping frequently to avoid burning. Grilled pork chops are fully cooked once their internal temperature reaches 145F. Use an instant-read thermometer to get optimal results.
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4/5 (3)Total Time 1 hr 15 minsCategory Main DishCalories 393 per serving
- Place pork chops in a large plastic zip-lock bag. Pour in about 3/4 of the marinade. The remaining is for basting the pork chops during cooking. Squeeze out excess air and then place in the fridge for at least 1 hour or up to 8 hours.
- Cook on a grill or in a pan at medium-high heat for about 4-5 minutes per side, until internal temperature is 145°F. Baste after flipping the chops and after removing from the grill.
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5/5 (1)Total Time 1 hr 30 minsCategory Main CourseCalories 763 per serving
- In a large bowl, combine pork belly with black pepper, salt, garlic, sugar and soy sauce. Mix well. Cover then refrigerate for 30 minutes.
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From thespruceeats.com
- Pork Chop Marinade. This Asian-style marinade works well on all cuts of pork but yields particularly moist and tasty pork chops. It is reminiscent of a teriyaki marinade with a hint of heat from the chili sauce.
- Pineapple Marinade. This sweet, fruity marinade works great on any cut of pork. You'll get a great Hawaiian-teriyaki flavor, perfect for when you're serving a simple pork-over-rice dish.
- Pork Chop and Tenderloin Marinade. Ideal for either chops or tenderloin cuts, this Asian-inspired marinade combines the best of savory flavors (peanuts, soy, and Worcestershire sauce) with fresh ginger and earthy liquid smoke.
- Jamaican Jerk Marinade. Jamaican jerk seasonings and jerk rubs provide amazing Caribbean flavors to the outsides of meats, but our marinade gets that great jerk flavor deep into the meat.
- Mustard-Vinegar Marinade. Like a delicious mustard-based salad dressing, this marinade is a nice break from the typical. The acidity of the vinegar and Dijon mustard tenderize the meat, adding flavor while the porks marinates.
- Teriyaki Marinade. Avoid all the preservatives in store-bought Teriyaki sauces by making your own in a snap. Our marinade doubles as a sauce. Simply cook it until it's thickened and use on top of your cooked pork or any other meat.
- Boston Butt Injection Marinade. Injecting is a method for adding flavor and moisture right into the meat. They're great in pork roasts that will be smoked and pulled, but you need to grind the herbs and spices in the sauce carefully so they won't clog the injection needle.
- Pork Rib Marinade. By using a pre-made pork rub and combining it with vinegar and water, the rub "magically" turns into a marinade! This is a great way to add flavor to ribs, regardless of how they are cooked.
- Bourbon Marinade. This sweet bourbon marinade is amazing on any type of meat. Although it is comprised of strong flavors like bourbon, brown sugar, mustard, oil, and Worcestershire sauce, the end result is actually somewhat mild.
- Pork Marinade for Stir-Fry. Our quick Chinese marinade for stir-fry will add wonderful notes of sherry (or Chinese rice wine) to your pork. If you're pressed for time, use this recipe and have wonderfully flavorful pork in no-time.
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