Prep 10 mins
Cook 0 mins
The perfect blend of citrus and spice for a taste straight from the islands. Prep time doesn't include marinating time.
- 1⁄4 cup olive oil
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 2 -4 garlic cloves, minced
- 1⁄2 cup finely chopped onion
- 2 teaspoons ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon cinnamon
- 1 dash ground cloves
- 1 teaspoon chili powder
- Combine all ingredients in a heavy-duty Ziploc bag or glass pan.
- Add your choice of pork, beef, chicken or fish.
- Marinate for at least two hours.
- Prepare in your preferred method of cooking.
WOW, this marinade is terrific and will be used often. I marinated boneless pork chop for almost 2 hours. My picky kids proclaimed this their "favorite way to eat chops" and we got 5***** review from all. We grilled 'em outdoors. My only change made to the recipe was that I used only 1 t black pepper. I was pleased that the chili powder and black pepper was not too spicy. Just a perfect blend of seasonings. Thanks a bunch LizzyGirl!
Used this marinade for a beef tenderloin roast. Marinated overnight so all the flavors set in. Pan seared the roast then baked in in the oven at 350 uncovered until the temp hit 140. Used the marinade and drippings from the roast to create a sauce. Simmered/reduced down and added 1/4 of heavy whipping cream and vegetable stock for a nice finishing sauce. Served Cuban Balck Beans and Rice with chopped onions and cilantro and a dallop of sour cream. Amazing meal.
This was a wonderful marinade that I used on 2 lbs of pork tenderloin. I marinaded it overnight. I baked the pork in the oven at 400 degrees for 30 minutes. The pork was deliciously tender and moist. Thanks for sharing. Made for Spring PAC 2014.