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Sep 18, 2005 08:24 PM

marinating a pork loin

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I have just start experimenting with new ways to cook pork loin. In the past I always did either a dry rub or a glaze. Both my husband and son love pork but the old standbys are getting boring. I found a great sounding recipe on Epicurious (link below) but my question is can I marinate longer than 2 hours or will it get mushy? What I would like to do is make the marinade before I leave for work in the AM (around 7:30-8:00) and let it sit all day and then throw it in the oven when I get home (around 5:30-6:00). What do you think??



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  1. If you let it sit all day in the fridge it shouldn't be a problem. I have done that with pork loins before. I wouldn't use a very acidic marinade however.
    One of my best discoveries quite by chance is to take pork loins from the freezer in the morning, throw some oyster sauce and ginger powder and whatever else is at hand over them, leave them out and cook them when you get home. Good in a pinch when you don't know what to cook for dinner

    1 Reply
    1. re: liz

      There may be a little confusion here...marinating and cooking a pork tenderloin is quite different than a pork loin. May sure your recipe fits the cut.

    2. I've had great success with brining/marinading pork loins and tenderloins and find it much more flavorful and juicy than just a rub or glaze. I don't think you'll have any trouble with an all day marinade but you won't need anything on that outside of the pork at all. Let us know how it turns out!