22 Reviews

^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.

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Mille® March 22, 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)

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HOUSEMANAGER (Charlene) October 15, 2002

This will be used a lot !!!! Have so far used it on pork fingers & pork steaks. Roll on summer for using with meats on the Bar-B-Q. The blend of flavours takes it from ordinary marinade for pork ..... to a really great one. Thanks Karin, Cheers JenT :)

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Jen T September 15, 2002

Wonderful!! Juicy, tender and flavorful. Best pork tenderloin we've had in ages!!

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irisbobbie2004 September 21, 2014

Sorry, did not like the flavor. I eliminated the ginger because I don't care for it, but otherwise followed the recipe.

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BABYBOP December 18, 2012

Delicious! My entire family loved the flavor.

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Jan C. #2 May 31, 2009

Love, love, loved this simple marinade. Keeper!! Thank you for another marinade to use my five spice seasoning with.

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Husker Fan December 21, 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...

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lets.eat January 14, 2008

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.

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I'mPat September 21, 2007

These were very tasty! I marinated for about 6 hours and they were full of flavor and very tender. I had a package of mixed pork chops (the on sale version) LOL and they were all tender. Thanks!

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cst1996 July 02, 2007
Pork Marinade