Would Plum wine make a good marinade for a pork loin?
Absolutely - Add some ginger and garlic and keep going from there
In the past as a sauce for the loin while I was cooking it , I used a combination of tobasco, garlic and orange marmalade. Do you think that would be overkill with a plum wine marinade?
I think it would work but I'd try to replicate some of the flavors so I'd probably thin your sauce with some of the plum wine and add some chiles to the marinade
Very interesting, is there a chance though that chiles in the marinade might make it too hot? I am just looking for a bit of zip not a grab your fire extinguishers kind of thing
I'd just not use too many - just a little bit chopped up for flavor.
I agree as well. I've used it to marinate pork chops. They were juicy and very flavorful. I reduced more on the stove top and added the drippings and a shot of a thickening agent. Deeee-lish!
Would I use the marinade for the reduction or pour more wine
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