These healthy pork marinades are full of flavor. Pork is a meat that can always benefit from a good marinade and this tasty collection of pork tenderloin marinade and pork chop marinade recipes are also mouthwatering on chicken or fish.
½ cup maple syrup2 T soy sauce and ketchup – use low sodium, I do1 T Dijon mustard2 t grated orange zest1 ½ t curry powder and coriander1 t Worcestershire sauce2 cloves garlic minced
Baste pork for 1 hour in refrig in a bag – longer if desired, can do up to 8 hours.
Roast in oven uncovered at 350 for 40 minutes?.till slightly pink inside… or grill for approx 20 min. turning often.
Let pork stand for 10 minutes before slicing. Boil leftover marinade and serve as a sauce.
(for pork, chicken, or vegetables)1/4 cup chopped garlic1/2 cup chopped onions2 cups fresh orange juice1/2 cup fresh lime juice1/2 cup olive oil4 teaspoons Kosher salt — (or 2 tsp reg)1 tablespoon fresh ground pepper2 teaspoons ground cumin2 teaspoons dried oregano2 tablespoons chopped fresh cilantro (or 1 tsp — ground coriander)
In a medium bowl, mix together the garlic, onions, orange juice, and lime juice.
Heat the olive oil in a large saucepan until just smoking. Cover up your arms with potholder mitts and pour the orange juice mixture into the hot oil. BE CAREFUL because the liquid will splatter. Simmer mixture for 5 minutes to soften the onions and garlic. Add the salt, pepper, cumin, oregano, and cilantro (or coriander).
Let mixture cool for 20 minutes, then pour into a blender or food processor (I like to use an immersion blende.) Blend just enough to combine ingredients well. When mixture reaches room temperature, cover and refrigerate where it will keep for up to 2 weeks. Makes 2 1/2 cups.
For Chicken:Marinated skinless/boneless breasts in 1/2 cup marinade overnight, then grilled.
For Pork Tenderoin:Preheat oven to 425 degrees. Heat 2 tablespoons olive oil over medium-high heat in an oven-proof skillet until very hot. Remove tenderloin from marinade (save marinade) and brown well on all sides, about 10 minutes. Remove from heat and let sit for 5 minutes. Pour marinade over and bake until center of roast reaches 140 degrees in the center. Remove from the oven and cover pan tightly with foil for 10 minutes. Slice, and serve with sauce.Source: Dinosaur Bar-B-Que
1/2 C soy (can be low sodium)1/2 C orange juice (around 2 oranges)1/2 C tamarind paste, if you have it1 lime1 Tbs of dijonchopped ginger, about a tspchopped garlic, lotsa few chopped scallions
Marinate overnight, take pork out and pat dry. Roast in oven and reduce the marinade in a pan until it looks like a glaze. brush or pour on finished pork.
Can be done with and without tamarind and also used some triple sec when out of oranges. If you like spicy, a few squirts of hot sauce is nice too. Can cut in half if you are only doing one piece of the tenderloin.
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