What is the best alchohol to marinate pork chops in??
- CisterLv 71 decade agoFavorite Answer
• 3 (3/4 to 1 pound) pork tenderloins
• 1/2 cup soy sauce
• 1/2 cup dry sherry
• 1/2 cup honey
• 1/4 cup rice wine vinegar
• 1/4 cup vegetable oil
• 2 tablespoons fresh orange juice
• 1 1/2 tablespoons minced fresh rosemary
• 1 tablespoon minced shallots
• 1 teaspoon minced fresh ginger
Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding. Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours. Preheat an outdoor grill or indoor grill pan. Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving. Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened. Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork.
- 1 decade ago
Depending on what type or mood that you are in, some very good pork marinades include red wine (of good quality, as the flavor intensifies) I would suggest a wine that you drink. Another, one of my favorites is Burbon. and then by the type of alcohol you marinate you can come up with many different meal plans based on that. For example Burbon roasted pork with a southern meal.
- Rocker ChickLv 41 decade ago
Be careful because alcohol, while it does tenderize, will also begin to cook the meat by breaking down its enzymes. So don't marinate it in alcohol for too long, ok? I suggest rum (because it's made from sugar cane & sweetness always goes great w/ pork). Try rum, garlic, a chopped up onion, a teaspoon of sugar, and 2 tablespoons of dijon mustard. Trust me :)Source(s): Experience.
- 1 decade ago
Cider is good with pork, pork and apple is a classic combination. Lots of cracked black pepper, fresh thyme and bayleaves will all help the flavour along.Source(s): 5 years experience as a chef
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- ttikki2001Lv 41 decade ago
Madeira, Port, Sherry
- Marlin DarlinLv 41 decade ago
- impromptu_57Lv 41 decade ago
beer because it tenderizes any meat...but no matter what alcohol you use while cooking the alcohol evaporates and just the flavor is left
- Chef BobLv 51 decade ago
try pineapple juice or apple juice.
- Jonathan MLv 51 decade ago
beer, red wine, white wine, port any of these will do.