Pork Marinade

From: LEEZAH4

On Jan 14, 2008

I used a 3lb boneless pork loin roast and marinated this well over 24 hrs. Baked in a preheated 500' oven for 15 min. than reduced the temp to 325' and baked for a little over 1 hr. Outstanding! Tastes exactly like the Oriental Pork that our supermarket deli dept. has. Now the tough decision, use the leftovers for pork fried rice, or eaten cold sliced thin for sandwiches-hmm...

From: Chef Potts

On Sep 21, 2007

We enjoyed this last night though we only had an hour and half to marinate them (what time would others recommend). Also I used dry sherry as I had no red wine. Added a lovely flavour to the pork chops. Have now used this on a number of occassions (still using dry sherry) and it has been well received by all.

From: Mille® ™

On Mar 22, 2002

^5 on this one, Karin. I used low sodium soy sauce and used Port wine. Then I marinated a couple of lamb steaks in it, roasted them, then crisped them under the broiler with egg yolk, flour and garlic powder on top. Served them with homemade Chinese fried rice - what a feast! I've already made another double batch of this stuff to have with pork this weekend.

From: HOUSEMANAGER (Charlene)

On Oct 15, 2002

Oh Karin! What a fabulous marinade this is. This pork marinade is the cream of the crop! We were all really pleased with the flavor, truly it was enjoyed. I'm submitting a photo of my pork chops bathing in this delicious liquid, my way of saying thanks and hats off to the chef for such a great pork booster! (The one thing I did want to mention was that the recipe yields about 3/4 cup rather than 1.5 cups)