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An easy-peasy marinade that takes just a few inexpensive ingredients and is a flavor bomb consists of equal parts (about a 1/4 cup each) soy sauce and sesame oil, a few dashes of fish sauce, and a heaping tablespoon each of minced garlic and minced ginger (buy the jarred variety). Mix it all in a ziploc bag and add your protein. Zip it shut, massage it well to cover/mix and place in the fridge for overnight.
For a Mediterranean flavor profile, you can use an Italian vinaigrette salad dressing. To kick up an Asian marinade, get a small jar of chili-garlic oil and add a spoonful to the marinade. There are tons of marinades and sauces in several places throughout the supermarket. Try the ethnic aisle and the gravy aisle.
Pork has such a neutral flavor that you can almost anything with it taste wise.
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I have always made fried pork tenderloin out of pork loins. (I know its not a sauce..). Its a midwest thing. Slice the pork loin, put each piece into a ziplock bag and pound it until its thin. Then, dredge the pieces in a egg/milk mix. Then, into crushed saltines or panko crumbs with a little bit of flour. Season with pepper or whatever seasonings I feel like. Then, heat up some oil in a skillet and fry until golden brown. Serve it in hamburger buns with favorite toppings, mine are ketchup ,mustard and pickles.
I have not had this in a very long time... My spouse can not have pork anymore due to it causes his gout to flare up and I just don't buy it.
When I cook a tenderloin, I cut it into medallions and cook them on my gas stovetop -- takes all of 5 minutes to be thoroughly cooked. In the meantime, if I want something besides bottled sauce (although THOSE can be great too), I mix 50% mustard with 50% fruit preserves (starting with maybe half a tablespoon of each if it's just for me). I've used apricot, blackberry, cherry, and at least one other type of preserves that I'm not remembering at the moment. I once added tangerine juice and pulp to apricot preserves as I had a bunch of tangerines to use up -- that worked great. The combination of savory with sweet is just SO delicious to me.
Of course I know pork loin is different from tenderloin, but I expect the sauce would go beautifully with it and it is SO EASY to make.
An easy-peasy marinade that takes just a few inexpensive ingredients and is a flavor bomb consists of equal parts (about a 1/4 cup each) soy sauce and sesame oil, a few dashes of fish sauce, and a heaping tablespoon each of minced garlic and minced ginger (buy the jarred variety). Mix it all in a ziploc bag and add your protein. Zip it shut, massage it well to cover/mix and place in the fridge for overnight.
I do almost the same, but add rice vinegar also ( omit the fish sauce). It is a great & easy sauce, goes with everything. I even poured it onto cooked pasta once & it was a hit.
Assuming it's a naked pork loin, you can slice it perpendicular to the long axis into slices about 3/4in to 1in thick and then cut those slices into cubes, and then marinade the cubes.
I am used to an Asian marinade with a nice, smooth tasting low-salt soy sauce, add some brown sugar, ginger, lemon juice, and a bit of garlic. You can put the cubes with the marinade into a tupperware container in the fridge to marinade for say 3-12 hours. The meat doesn't need to be completely submerged in marinade, just flip the lidded container over and back now and then to keep all the meat surfaces wet with marinade.
This meat is great when incorporated into stir fries (my favorite) - stir fry the meat by itself first and then set aside, then stir-fry your veggies and when they are nearly done add the meat to them and heat the whole shebang and serve with e.g. steamed brown rice. This marinaded pork can also be used as shish kebab meat on the bbq, or just broiled.
This is similar to what we do if making a stir fry but otherwise we leave it whole and cook on the bbq.
I like pork loin marinated overnight in olive oil, lemon juice, black pepper, and a diced onion. Be careful to not over-cook pork loin. Its best barely past the pink stage.
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). Its a midwest thing. Slice the pork loin, put each piece into a ziplock bag and pound it until its thin. Then, dredge the pieces in a egg/milk mix. Then, into crushed saltines or panko crumbs with a little bit of flour. Season with pepper or whatever seasonings I feel like. Then, heat up some oil in a skillet and fry until golden brown. Serve it in hamburger buns with favorite toppings, mine are ketchup ,mustard and pickles.
. My spouse can not have pork anymore due to it causes his gout to flare up and I just don't buy it.
