Pork Provencal Grill Marinade Recipes

HONEY GARLIC MARINADE RECIPE

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.

PORK PROVENCAL GRILL MARINADE

Steps:

• Place your pork chops on a plate.
• Rub down chops with the olive oil.
• Salt and Pepper the chops and then evenly sprinkle on the Herbs de Provence.
• Put chops in a plastic bag, and let sit 4-6 hours.

PORK ROAST PROVENCAL

Steps:

• Cut tiny slits in the roast and insert garlic slices. Place roast in a large resealable plastic bag or shallow glass bowl. Combine 2/3 cup of broth, lemon juice, oil, onions, bay leaves, thyme, salt and pepper; pour over roast. Seal bag or cover; refrigerate overnight, turning occasionally. Place roast, fat side up, in a shallow roasting pan; pour marinade over. Bake, uncovered, at 350° for 2 to 2-1/2 hour or until a thermometer reads 160°-170°. Remove roast to a serving platter; keep warm. Skim and discard fat from juices in roasting pan. Remove bay leaves. Combine cornstarch and water until smooth; stir into pan juices. Add remaining broth. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Serve with roast.

MARINATED PORK ROAST

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).

GRILLED MARINATED PORK FILLET

Steps:

• Place all the marinade ingredients in the bowl of a food processor and process until pureed. Pour the marinade into a plastic food bag, and add the trimmed pork fillet. Seal the bag tightly, and shake it until the meat is well coated with the marinade. Refrigerate for at least 2 and up to 8 hours.
• About 30 minutes before cooking time, heat a grill until it is hot. Preheat the oven to 200 degrees.
• Remove the pork fillet from the marinade, and reserve the marinade in an ovenproof skillet or metal gratin dish. Sprinkle the fillet with the oil, and place it on the hot grill. Cook, covered, about 6 minutes, then turn the fillet over. Cook, covered, for 6 minutes on the second side, until the meat is nicely grilled on all sides.
• Bring the reserved marinade to a boil on top of the stove. Return the meat to the marinade and place it in the 200-degree oven for at least 10 minutes but as long as 40 minutes to rest. Slice the fillet, and serve with some of the juices.

MARINATED PORK TENDERLOIN ON THE GRILL

Steps:

• Lay pork tenderloins on a cutting board and remove silver skins with a sharp knife. Place pork in a large resealable plastic bag.
• Combine soy sauce, olive oil, brown sugar, and rosemary in a small bowl. Pour marinade over pork in the bag, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 3 to 4 hours.
• Remove pork from the marinade and shake off excess. Discard the remaining marinade. Place pork on a plate and allow to come to room temperature, about 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place pork on the preheated grill and grill until slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C) for medium rare, or 160 degrees F (71 degrees C) for medium. Allow pork to rest 5 minutes before slicing into medallions for serving.

GRILLED MARINATED PORK LOIN

Steps:

• Place the pork roast in a glass bowl. Combine the remaining ingredients and pour over the roast to coat thoroughly. Refrigerate, covered, at least 12 hours.
• Forty-five minutes before cooking, light the charcoal fire.
• When the coals are medium-hot, remove the roast from the marinade (reserve the marinade), dry with paper towels and grill, turning frequently, for 10 minutes. Cover the grill with its hood or a makeshift lid of tin foil and roast for 20 minutes, basting frequently, or until a thermometer inserted into the thickest part of the loin reads 110 degrees.
• Remove the roast from the grill. Cut into one-inch-thick slices. Coat the slices with the remaining marinade. Grill uncovered four to five minutes on each side, until cooked but still juicy. Serve immediately.

SIMPLE MARINATED GRILLED PORK CHOPS

Steps:

• In a bowl or shallow dish, combine the brown sugar, soy sauce, garlic and pepper. Add pork chops and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain pork chops, discarding marinade. Grill chops on greased grill rack, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let meat stand for 5 minutes before serving.