Zesty Pork Marinade Recipes

Steps:

• In a large resealable plastic bag, combine the vinegar, wine, 1 teaspoon oil, chili powder, horseradish, dill, garlic powder and salt. Add the pork chops; seal bag and turn to coat. Refrigerate for eight hours or overnight, turning occasionally., Drain and discard marinade. In a large nonstick skillet over medium heat, cook chops in remaining oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove from the heat and let stand for 5 minutes.

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:

• 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.

Steps:

• Cook the pork: Mix garlic, oil, mustard, brown sugar, salt, pepper, oregano, and paprika in a small bowl to form a paste. Rub all over pork, then transfer to a resealable plastic bag or slow cooker insert and chill overnight.
• Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2-8 hours.
• Meanwhile, make the sauce: Mix shallot, basil, oil, oregano, red pepper flakes, and salt in an airtight container. Cover and let rest up to 3 hours at temperature or up to 2 days in refrigerator. Stir in lemon juice just before using.
• Transfer pork to a cutting board and let rest 5 minutes. Slice and transfer to a platter. Drizzle with sauce and serve with additional sauce alongside.
• Do Ahead
• Pork can be rubbed 2 days ahead; chill in an airtight container. Sauce, without lemon juice, can be made 2 days ahead; chill in an airtight container.

Steps:

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown pork, about 2 minutes on each side; remove from the pan., Add wine to pan, stirring to loosen browned bits from the bottom. Bring to a boil; cook until liquid is reduced by about half. Stir in dressing. Reduce heat; simmer, uncovered, for 1-2 minutes or until slightly thickened., Return pork to pan; simmer, covered, for 3-5 minutes or until a thermometer inserted in pork reads 145°. Stir in butter. Let pork rest for 5 minutes before serving.

Steps:

• Place ribs in 13x9-inch disposable aluminum pan. Mix dressing, sugar and spices until blended; pour over ribs. Cover with foil. Refrigerate overnight to marinate.
• Heat grill to medium heat. Place ribs (in pan) on grill grate. Grill 1-1/2 hours or until done.
• Transfer ribs from pan to grill grate; discard pan and drippings. Reduce heat to low. Grill ribs 20 min., turning and brushing occasionally with barbecue sauce.

Steps:

• Mix all ingredients together and marinate pork over night.
• Boil used marinade for at least 5 minutes and serve hot over pork.

Steps:

• Place the oil in a plastic container, adding the remaining ingredients, stir well.
• Add the pork loin chops, Smaller but thicker ones are better if possible as they tend to cook better and not dry out.
• Leave to marinade as long as possible, turn the meat a few times.
• Grill or Barbecue until cooked - this can range from 5 to 10 minutes according to how thick the meat is.
• Serve with salads and crusty bread or rolls.