Wednesday, March 3, 2010

I love marinades

I had a pork tenderloin in the fridge for supper, and I decided that I wanted to find a marinade recipe that interested me. Something beyond basic Asian flavours, or barbecue. Google lead me to this recipe, which sounded interesting. But I can't resist adding my own spin to things, so here is what I came up with.

(I used the mini-chopper attachment for my stick blender to mix this together)

zest and juice of a small orange (think clementine or mandarin)
1/4 C olive oil
3 T soy sauce
1 T Worcestershire sauce
2 t grated ginger or galangal (I keep them in the freezer and grate them on a microplane)
4 cloves of garlic (minced or grated if you aren't mixing all of this in a mini chopper)
1/4 C brown sugar
3 T dark rum
3 T Dijon mustard
generous grind of coarse black pepper (or use hot peppers to taste - I would if it weren't for the wee ones)

Combine everything and mix together well. Reserve 1/4 cup for basting and pour the rest over a pork tenderloin and let marinate for 6-8 hours. Roast at 400F or grill (directly or indirectly) until a thermometre reads 160F in the thickest part. Baste occasionally with the reserved marinade.

This marinade is sweeter than it is salty. If you're grilling it directly, keep an eye on it so that it doesn't burn.

I'll update later with how it turned out.


Well that was a hit. My husband liked it enough to ask what was in it, and both kids ate it without complaint at all, which is huge when it comes to my 5 year old and meat. He didn't protest once about it and ate every bit I gave him.

Personally I liked it, but felt that it wouldn't have done any harm to sprinkle it with a little salt before popping it in the oven. The orange was nice without being overpowering, and the rest of the ingredients complemented each other quite well. It's a make again recipe.

1 comment:

  1. It sounds like a wonderful treat with these flavors. This marinade can make any dish irresistible.