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Pork Marinade

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Hi.  I bought 3 lovely pork roasts at Costco.  I froze them individually with the thought that I could defrost them and marinade them and then roast them and get 3 or so days worth of food for me and DH.

Of course now I am stumped as to what do marinade them in...  With chicken I do some olive oil and lemon juice and random herbs...  But that doens't see to be quite enough for pork.

I'm not a fan of subtle flavours - I like them to hit me in the face... 

I am open to all ideas - especailly exotic and flavourful ones.  Strange ingrediants are also encouraged. 

Thanks all.

Visiting Crazy Town:
pork marinade

1/4 cup dry mustard
1 1/2 cups brown sugar
3/4 cup chile sauce
1/4 cup pineapple juice
1/4 cup orange juice
2 teaspoons white sugar
1 teaspoon black pepper
Mix together dry mustard, brown sugar, chili sauce, pineapple juice and sugar and chill.

This one is a spicy Thai style marinade good for about 1 pound of boneless pork so you can adjust accordingly:

1 tsp. - 1 Tablespoon yellow Thai curry paste (depending on how much spice you like)
1 Tablespoon Turmeric
1 Tablespoon brown sugar
2 Tablespoons fish sauce
2 Tablespoons lime juice
1 Tablespoon vegetable or canola oil
1 can unsweetened coconut milk

Pour one can unsweetened coconut milk into a glass and allow to sit for about an hour or until thick cream rises to the top. Skim off the cream and set aside. Discard the rest of the milk.

Combine curry paste, turmeric, sugar, fish sauce, lime juice and oil. Rub all over the pork and allow to marinate for at least an hour (overnight is better if you have the time).

Just prior to roasting, brush with the cream and bake.

This is really good with a peanut dipping sauce too!

That soudns really good.  I might try that tomorrow. 


One I made recently which was really good.

Saute some sliced onions in butter or olive oil.  Sear the pot roast, add a couple of chopped peeled apples (~1 inch chunks), about 1 T cider vinegar, a bay leaf, a very little bit of cinnamon and an even smaller bit of cloves and a little bit of water. Cook slowly until the roast is almost done, either on the stove or in the oven,  remove the roast and finish in the oven with  a glaze composed of brown sugar, dry mustard, a bit of garlic powder, some cider vinegar to moisten it, salt and pepper. Slice and serve with the apple and onion sauce on the side, and garlic-mustard mashed potatoes and a salad with an herb vinagrette.

I did it with a pork loin roast, which is fairly thin, for a larger roast you might want to cut it in two, so it cooks in an appropriate amount of time for the apples and onions.


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