I still have not received any recipes for marinade for the pork chops I get in the vietnamese resteraunt. If anyone can make any suggestions I would be real happy. to let you know the pork chops are not red. Thank You ahead of time. If any of you have a really good marinade for any type of meat I would like that too.
Here are 3 that I favour...
½ cup maple syrup
2 T soy sauce and ketchup - use low sodium, I do
1 T Dijon mustard
2 t grated orange zest
1 ½ t curry powder and coriander
1 t Worcestershire sauce
2 cloves garlic minced
Baste pork for 1 hour in refrig in a bag ? longer if desired, can do up
to 8 hours I believe.
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.
Mojito Marinade (for pork, chicken, or vegetables)
1/4 cup chopped garlic
1/2 cup chopped onions
2 cups fresh orange juice
1/2 cup fresh lime juice
1/2 cup olive oil
4 teaspoons Kosher salt -- (or 2 tsp reg)
1 tablespoon fresh ground pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
2 tablespoons chopped fresh cilantro (or 1 tsp -- ground coriander)
In a medium bowl, mix together the garlic, onions, orange juice, and
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.
Marinated skinless/boneless breasts in 1/2 cup marinade overnight, then
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 it
1 Tbs of dijon
chopped ginger, about a tsp
chopped garlic, lots
a 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
Saw Paula Deen do this on food network and it comes out great. I've done
it with and without tamarind and also used some triple sec when i didnt
have oranges. I tend to like spicy, so a few squirts of hot sauce is
nice too. Can cut in half if you are only doing one piece of the
tenderloin. I also don't measure anything, so make it to your taste.