Marinated Pork Loin Recipes

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).

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.

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.,

Steps:

• Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding.
• Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.
• Preheat an outdoor grill or indoor grill pan.
• Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.
• Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.
• Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork. Serve with a tossed salad.

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.

Steps:

• Cut pork into 1cm slices and add to a glass bowl
• Add minced garlic, olive oil, paprika, oregeno, salt and white wine to pork and mix through so all the pork is covered in marinade.
• Refrigerate for 1 hour minimum. (Best over night)
• To cook add olive oil to pan on a medium heat Fry until cooked through (around 10 minutes). Cooking in 2 batches might be necessary if using a smaller pan.
• Serve with fresh bread or rice and vegetables.

Steps:

• Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
• Preheat grill for high heat.
• Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.

Steps:

• The night before, place the pork loin in an airtight container (or a ziploc bag) and cover completely with 3/4 of the bottle of Italian dressing. Set aside the remaining dressing for cooking. Place pork loin in the fridge and let marinate overnight (it makes it REALLY tender!).
• When you're ready to cook it, set your grill to the lowest heat setting (the trick is to cook it low and slow).
• Set the whole pork loin directly on the grill and cook each side for a couple of minutes (I did about 5 minutes a side). Then cut the loin into 1" slices. Baste each slice with the remaining Italian dressing.
• You should flip the slices every three minutes or so, basting with marinade each time you do.
• Grill until the internal temperature of each 1" slice of pork reaches between 145-160 degrees F (depending on how you like your pork).
• Total grill time was about 30 minutes, but it will vary depending on the heat of your grill.

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.

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.

Steps:

• Mix all spices and onion in a ziploc bag.
• Generously oil both sides of meat, and place in bag.
• Zip up bag, shake around to coat chops well. Remove excess air from bag, reseal and place in the refrigerator for 3-5 days.
• Every day, gently knead bag to mix up spices a little.
• After 3-5 days, remove chops from bag, discard bag containing spices, and onion.
• Cook chops on the grill and serve on buttered hard rolls.
• Things I have learned by making these:.
• You can mix up the dry spice blend in advance, (Except the fresh parsley) and keep in a sealed jar. Typically I use it within a month.
• The spice amounts may seem excessive, but they are correct.
• Do not use chops thicker than 1/2 inch, or they are too tough.
• I oil the chops up really good and even add a tablespoon or 2 to the bag to make it a little more liquidy (is that a word?).
• When you remove them from the bag, they are messy.
• The spices stick pretty thick to the chop. That's ok, grill them like this and if you like, you can scrap a little seasoning off after grilling.
• When I use Hot Hungarian Paprika, DS likes to put ranch dressing on his sandwich.
• Grilling does them more justice than broiling, and only takes about 10 minutes.

Steps:

• In a saucepan, combine all ingredients except pork. Bring to a boil over medium heat; remove from heat and cool completely. Pour 1 cup sauce into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight. Refrigerate remaining sauce. , Drain pork, discarding marinade in bag. Transfer pork to a greased rack in a shallow roasting pan. Bake, uncovered, at 425° for 15 minutes. Reduce oven setting to 350°. Bake for 1 to 1-1/4 hours longer or until a thermometer reads 145°. Let stand 10 minutes before slicing. Serve with reserved sauce.