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.
A simple rub that really enhances the flavor of pork without adding sweetness is to use herbes de Provence. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper and 2 teaspoons herbes de provence all over the pork, rubbing in the seasonings so they adhere. Brown it in a mixture of butter and oil, then roast in oven until done.
The fennel in the herbes de provence especially is delicious with the pork.
Perfect use for pomegranate molasses. Just enough to cover; marinate no more than 2 hours and grill.
1/4 cup each soy sauce and non-alcoholic apple cider
1 clove of garlic, minced, or 1/4 tsp garlic powder
1 tsp prepared dijon mustard
1/2 tsp dried summer savory or thyme
1/4 cup minced onion
1/4 tsp black pepper
Marinate for anywhere from 4 hours to 2 days. Pat the roast dry with paper towels, wiping off any solid bits from the marinade ingredients before searing (so as not to scorch). Reserve the marinade. After the roast is done, remove it to a covered platter to rest. Meanwhile, pour the marinade into the roasting pan and bring to a boil, stirring to dissolve the browned bits in the pan (= fond) and reducing the volume by at least a third. Use a cornstarch slurry or some unsweetened applesauce to thicken the pan sauce if desired. Adding milk or cream is optional.
The sauce is really delicious so I like to make a generous amount.
Perhaps, I would do something with fresh red plums, a semi sweet however, not overpoweringly sweet. A bit of Madeira wine, plums peeled and pitted, fresh lemon with a bit of zest or orange with a bit of orange zest ... and some fresh herbs, rosemary - thyme - salt, rose and green peppercorns freshly ground ... cinammon - just a tiny pinch, a pinch of sugar, butter and a tsp. or tbslp of flour to thicken ... Rum can sub the Madeira ...
Well I went with the soy sauce, pineapple juice and brown sugar marinade. I forgot how much I love soy sauce, having not really had it with anything for a long time.
I am going to cook it on Wednesday so it will have a good day to marinade in the fridge. Does anyone have any suggestions for the temp to cook it at. I have read anywhere from 300F to 450F. Will a low temperature give less dry texture?
I plan on searing it as suggested and using a meat thermometer to check the temp but I don't want to be constantly checking it. It's just under 2lbs in weight. So I was hoping for a benchmark to work from.
Once again, the replies have been great and are so useful so thank you all.
That's a small roast. Are you sure it's a loin and not tenderloin? Pork tenderloins usually don't weigh more than a pound but they are packed in pairs. If it's actually a loin, roast it at no more than 300 after searing it. Check the temp often.
If it's tenderloin, it will be almost done once it is seared - 10 minutes at 375 will do it. Or, slice it into 1-1/2" thick medallions (either before or after marinating) and cook entirely on the stovetop.
I was hoping you could use one of the digital thermometers that you could just push into the center and leave. Set it to alarm when the desired temperature is reached.
Here is a link to one but Walmart and Target have similar items. Heck my grocery store has them (≈ $30) http://www.amazon.com/CDN-Digital-Pro...
salt, pepper, and just enough beer to keep it moist in a zip-lock baggy. let it chil in the fridge overnight and cook it however you like. the beer will add spices from the hopps and barley and won't destroy the taste of the pork. i suggest using a rich lager
Highly recommend this dry rub:
Basil 2t dry or 2T fresh
Thyme 1t dry or 2T fresh
Rosemary 2t dry or 1T fresh
Oregano 2t dry or 1T fresh
Fennel Seed 1T crushed
Coriander 1t ground
Pepper 2T coarsely ground
3-4 garlic cloves, minced
Mix ingredients together and rub over pork (chicken, turkey). Let sit covered in fridge overnight (24-48 hours).