Can anyone recommend a simple porkloin marinade
Can anyone recommend a simple porkloin marinade. I am very new to cooking anything beyond very basic food but have really started to take a interest in trying to do a little bit more in the kitchen. So my wife and I have a small porkloin in the freezer and I thought I would start with that on my day off from work.
My plan is to marinade it overnight and hopefully serve it with some wild rice. I am looking for something simple that will enhance the flavor, nothing too fancy. I did a quick look and a bunch of marinades came up but they all seemed a bit much, adding jack daniels, adding a ton of lemon juice etc.
I was looking for more of a marinade that will simple boost the flavor of the pork rather than change it entirely, and one that uses basic everyday spices. This has me thinking would it be better to use some kind of pre-made rub instead of a marinade?
I'm basically asking for a few simple ideas I guess.
Personally, I prefer dry rubs .....any or all of the following
Fresh Cracked Black Pepper
For an everyday marinade.....I start with either soy sauce or Worcestershire which is always in the pantry. .......
Try soy sauce, pineapple juice and a little brown sugar. Put the loin in a ziploc bag and cover with the brine/marinade. Warning it will discolor the roast.
Tie the roast so it maintains it's round shape then sear it in a hot pan then roast it in the oven at 350° F. Use a digital thermometer to keep tack of the temperature. Take it out to rest when the temperature reaches 145°F. Wrap it in foil and let it rest for 15 - 20 minutes. If you are comfortable with medium pork you can go as low as 135°F.
You can rinse it off and dry it if you like. Either way is fine. If you rinse it off, be sure to apply pepper and maybe garlic powder on it before searing.
The proportions on the marinade aren't all that important. The soy sauce should be the major component and the brown sugar should just be a tablespoon or so. The soy sauce will act as a brine and the pineapple juice will tend to tenderize a bit. I wouldn't use more than a few ounces of the juice.
When using the ziploc bag, be sure to evacuate as much air out as you can and roll up the bag as tight as you can to keep the marinade in contact with the pork. Rotate the package every couple of hours if you can.
My wife uses a marinade that consists of nothing more than soy sauce and lemon juice. I can't tell you what the ratio is. She doesn't even know that. She just blends enough soy sauce and lemon juice to taste, just enough to cover the roast by about 75%, puts it in a plastic zip close bag, drops in the pork for about three hours, turning it over once at about an hour and a half, cooks it and it's delicious. It's not a marinade you'd want to use overnight however. The lemon juice would make mush of the pork loin in that amount of time.
just grilled one today. did it 2 ways for 2 meals. cut in chunks in a marinade and a larger piece smoked/slow-roasted with a rub.
if you only rub, I'd just do some garlic powder, paprika, and some sage or thyme. but if you marinade, some olive oil, rough chopped garlic, fresh rosemary and a splash of lemon juice or white wine. maybe a little VN fish sauce if you have it. a marinade will have more effect than a rub.
or all of the above. but keeping it simple is always a good instinct. baroque is gorgeous in a cathedral, not always on the plate.
Thank you for all the replies, I think I will try the soy sauce, brown sugar and pineapple (or lemon). I am sure I have some of this laying around in the kitchen and I am trying to be better about using ingredients we already have in the house rather than buying constantly and not using stuff we have already.
that'll be good.
I think the main reason you saw Jack Daniels in a recipe was for the sugar content. sometimes I'll toss molasses into the mix. I know people in the US South that just pour a coke over it and call it a day.
and there's always next time to get wacky when you're more confident.