Prep 5 mins
Cook 0 mins
Use this fall-flavored marinade for pork loin or tenderloins. I used it on a boneless loin, roasted with baby carrots and red potatoes. Use the marinade to baste the roast and to de-glaze the roasting pan. Bring to a boil and serve over the vegies.
- Whisk all ingredients in a bowl.
- Place meat in zip-loc type plastic bag and our marinade over.
- Seal bag and refrigerate for 2-6 hours.
- Remove meat and cook as desired, using reserved marinade as noted above.
Great marinade. I added 1/3 cup applebutter, fresh onion slices and fresh minced garlic. Marinated overnight. I pan seared the tenderlion and finished it off in the oven. This is a keeper recipe.
Made for football pool wildcard weekend playoff
Tip the plate scrumptious. The marinade came together in a snap and a half batch was plenty for my one pound pork tenderloin. I marinaded overnight for about 20 hours. Used my favorite cooking technique to prepare the meat, searing it first in a cast iron skillet before popping the full skillet into a 450 degree oven for 15 minutes. In this case, I included cubes of sweet potatoes, butternut squash and chunks of vidalia onions, and put about 1/4 of the marinade in the skillet. At the same time I simmered the remaining marinade. The vegetables roasted perfectly and absorbed much of the flavor imparted (not to mention some beautiful caramelization due to the sugar content of the apple jack). Once cooked, I added the marinade to the pan while the meat rested. The combination with the roasted vegetables was fabulous, but the onions were truly over the top and something I would consider a requisite (so much so I would even make them separately in said manner). Served with steamed asparagus and my tastebuds were in rapture. Thanks mikekey for an easy but divine meal.
Wonderful marinade! I used it on 2 boneless chicken breasts so I cut it down in half. Marinated overnight and baked it in the oven. Flavorful and very tender. I'm eating leftovers today for lunch. YUM! Made for I Recommend Tag Game 2013.