Pork Marinade Recipes

Pork Marinade Recipes

Try this delicious marinade for pork chops, pork roast, it is a great pork tenderloin marinade and makes a nice barbecue ribs marinade.


Ingredients

  • 1 garlic clove, minced
  • ¼ cup fresh lime juice
  • 1½ teaspoon ground ginger
  • 1 teaspoon crushed dried rosemary
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • Instructions
    Pork Marinade Recipes

    Combine the marinade and meat in a resealable plastic food bag, press out as much air as possible. Refrigerate for 2 to 8 hours or overnight, turning the bag occasionally to distribute marinade evenly.

    Marinating Tips

  • Best to marinade in resealable plastic food bag, a bag will help to cut down on clean up and allow you to turn, to evenly distribute the marinade.
  • You can marinade in plastic, glass, or stainless steel containers, covered with lid.
  • Don't marinade in aluminum containers or foil, a chemical reaction could spoil the meat.
  • Don't reuse leftover marinade for other food.
  • Don't use marinade from raw meat unless its boiled first for several minutes.
  • Always marinade in the refrigerator, never at room temperature.
  • Tenderizing marinades penetrate about 1/4 inch into the surface of the meat.

  • Less tender cuts, benefit from a marinade with tenderizing ingredients (food acids or enzymes) and marinating times of 6 to 24 hours, more than 24 hours and the meat becomes mushy.
  • They work best on thinner cuts, under 3/4 inch, if you are marinating a large or thick piece of meat you will end up with a mushy exterior and an unaffected center. Thicker cuts can be marinated if you puncture with a fork to penetrate the meat, but this may give uneven results, with further undesirable side effects of allowing meat juices to be lost while cooking.
  • Less tender cuts, benefit from a marinade with tenderizing ingredients (food acids or enzymes) and marinating times of 6 to 24 hours, more than 24 hours and the meat becomes mushy.
  • They work best on thinner cuts, under 3/4 inch, if you are marinating a large or thick piece of meat you will end up with a mushy exterior and an unaffected center. Thicker cuts can be marinated if you puncture with a fork to penetrate the meat, but this may give uneven results, with further undesirable side effects of allowing meat juices to be lost while cooking.
  • More Great Tenderizing Marinades

    Tequila Marinade Beef Rib Marinade
    Simple Steak Marinade Great Steak Marinade
    Pork Marinade Pork Roast Marinade

     

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