TANGY PORK TENDERLOIN
A simple marinade adds sweet flavor and tangy zip to juicy pork. "No one will ever guess there are only four ingredients in this sauce," reports Christopher Bingham of Lansing, Michigan. "For a spicier version, add more chili powder," he recommends.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place pork tenderloins in a large resealable plastic bag or shallow glass container. In a bowl, combine the remaining ingredients; set aside 2/3 cup. Pour remaining marinade over pork; turn to coat. Seal or cover and refrigerate for at least 4 hours, turning occasionally. , Drain and discard marinade. Grill pork, covered, over indirect medium heat for 8-9 minutes on each side or until meat juices run clear and a thermometer reads 160°-170°. , In a saucepan, warm the reserved sauce; serve with pork.
Nutrition Facts :
SPICY KOREAN PORK BELLY (JEYUK BOKKEUM)
Delicious Korean BBQ doesn't require a grill or tons of fuss! Hooni Kim will teach you how to get the right mix of spicy and sweet for this authentic pork stir-fry before caramelizing the meat to perfection, right on the stovetop.
Provided by Hooni Kim
Categories main-dish
Time 8h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Marinade: The day before cooking, slice pork belly into bite-size pieces: 2-inch squares, ¼-inch thin. (Note: Cut the pieces thinner than shown in the video.) Set aside. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Place in a mixing bowl along with the pork, sugar, sesame oil, soy sauce, sake, mirin, and gochujang. Mix the ingredients together and set aside.
- Peel and trim the onion, then slice in half. Cut each half into thin half-moon slices. Place the sliced onions on top of the pork mixture, but do not mix. Cover the bowl with plastic and marinate overnight in the refrigerator.
- Garnish: Prior to cooking, trim and discard scallion roots. Fill a bowl with water. Line up scallions in a flat, even layer and use a sharp knife to cut them thinly, employing a slicing motion, not a chopping motion. (Slicing with minimal pressure will keep the scallions bright and vibrant.) Place sliced scallions in water and move around to remove impurities. Drain in a colander, then wrap in a clean towel and squeeze out remaining liquid. Spread scallions on a paper towel-lined plate to further dry while cooking the pork.
- Pork: Remove marinated pork from refrigerator and mix in the onions. Heat a nonstick skillet over medium-high heat, 1 minute. Add ½ tablespoon oil and continue heating, 30 seconds. Add some of the pork and onion mixture in an even layer, making sure not to overcrowd the pan. Lower heat to medium and let the pork cook undisturbed until caramelized on one side, shaking the pan occasionally, 4-5 minutes. Flip meat over and cook the other side, 3-4 more minutes. Remove to a plate and repeat with remaining pork in batches. Garnish with scallions and serve with white rice.
BEST PORK CHOP MARINADE
This is the best pork chop marinade I've ever tasted. I starting throwing things together in a bowl and I'm so glad I wrote it down...try this! Flavor is best when pork is grilled.
Provided by BethAnne923
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 6h10m
Yield 2
Number Of Ingredients 14
Steps:
- Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
- Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours.
Nutrition Facts : Calories 755.6 calories, Carbohydrate 29.6 g, Cholesterol 159.8 mg, Fat 41.7 g, Fiber 1 g, Protein 62.1 g, SaturatedFat 8.6 g, Sodium 1450.7 mg, Sugar 20.9 g
MARINATED SPICY PORK CHOPS
This is an easy and delicious recipe for marinating pork chops, steaks, or chicken. The marinade is prepared in minutes, and the meat can marinate in the refrigerator for up to 12 hours. For a quick dinner, I prepare the marinade in the morning before work then throw them on the grill when I get home.
Provided by REDPONYGIRL
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 6h30m
Yield 8
Number Of Ingredients 6
Steps:
- In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
- Preheat an outdoor grill for high heat.
- Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 179.9 calories, Carbohydrate 4.7 g, Cholesterol 65.1 mg, Fat 5.5 g, Fiber 0.3 g, Protein 26.5 g, SaturatedFat 1.9 g, Sodium 1422.9 mg, Sugar 2.5 g
DELICIOUS TANGY PORK CHOPS
This is a variation of the 'Tangy Chicken' recipe here on Allrecipes.com. It's fast and easy. It makes the chops very juicy and tender. You may be put off by the lemon, but you really don't taste it that strong, it's overpowered by the Worcestershire Sauce. It seems the acid in the lemon helps make the more meat tender and helps the flavor soak in. The garlic is just a hint also, not too strong at all! Garlic powder could also be used.
Provided by Doonze
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 4h20m
Yield 4
Number Of Ingredients 5
Steps:
- Combine the pork chops, lemon juice, Worcestershire sauce, vegetable oil, and garlic in a large resealable plastic bag. Squeeze as much excess air from bag as possible. Marinate in refrigerator 4 to 24 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the pork chops from the marinade directly to the grill. Discard the marinade.
- Cook until the pork is no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 536.4 calories, Carbohydrate 9.9 g, Cholesterol 106.6 mg, Fat 36.5 g, Fiber 0.2 g, Protein 41.1 g, SaturatedFat 6.6 g, Sodium 400.5 mg, Sugar 4.2 g
KOREAN SPICY MARINATED PORK (DAE JI BOOL GOGI)
This spicy Korean pork is very good served with rice, kimchi, and salad.
Provided by funinthesun
Categories World Cuisine Recipes Asian Korean
Time 4h
Yield 8
Number Of Ingredients 12
Steps:
- Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.
- Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!
Nutrition Facts : Calories 300.3 calories, Carbohydrate 16.8 g, Cholesterol 55.1 mg, Fat 17.3 g, Fiber 1 g, Protein 19.2 g, SaturatedFat 4.2 g, Sodium 390.3 mg, Sugar 8.3 g
SPICY PORK MARINADE
Make and share this Spicy Pork Marinade recipe from Food.com.
Provided by Chesska
Categories Sauces
Time 10m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Mix all ingredients together and marinate pork over night.
- Boil used marinade for at least 5 minutes and serve hot over pork.
Nutrition Facts : Calories 13.4, Sodium 185.7, Carbohydrate 3.3, Fiber 0.1, Sugar 3, Protein 0.4
TANGY GRILLED PORK TENDERLOIN
This is a quick, easy and very flavorful recipe. I've made it many times. Plan ahead because the pork needs to marinate.
Provided by Sadie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 4h40m
Yield 6
Number Of Ingredients 5
Steps:
- Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
- Prepare the grill for indirect heat.
- Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
Nutrition Facts : Calories 267.3 calories, Carbohydrate 35.3 g, Cholesterol 65.3 mg, Fat 3.6 g, Fiber 0.1 g, Protein 23.4 g, SaturatedFat 1.2 g, Sodium 650.5 mg, Sugar 30.9 g
TANGY BEEF OR PORK MARINADE
I created this recipe by fooling around with some ingredients. The result is a wonderful tangy marinade with a bit of a kick that I use on steaks, pork chops, roast pork and even deer meat. This is especially good for a tough cut of meat. I frequently use this for london broil and marinate overnight. If I use for a pork roast, I add more maple syrup to make it sweeter and then baste the pork roast with it when it is cooking in the oven. ETA: You can also use Agave nectar in place of honey or maple syrup as a low glycemic option.
Provided by Cathy17
Categories Deer
Time 10m
Yield 6 ounces
Number Of Ingredients 8
Steps:
- Mix red wine vinegar, soy sauce, maple syrup, ginger, mustard.
- Stir well.
- Taste for your own taste preferences.
- It should have a sweet tangy taste.
- Add garlic, sesame oil and optional red pepper flakes.
- Mix well.
- Pour into ziploc bag, add meat and press out all air.
- Marinate in fridge for several hours shaking the contents often as the oil will separate.
- I usually marinate overnight, but a couple hours is fine too.
- Marinating overnight makes the meat extremely tender and flavorful.
- The soy sauce measurement is low for our taste preference as we don't like it's salty taste.
- You can adjust however you wish to your liking.
- I don't measure any of the ingredients and I add alot of ginger and red pepper flakes because we like the additional kick.
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