Pork Roast Marinade

Pork Roast Marinade

Marinades are used primarily to flavor meat, but they do have tenderizing effects from the acid that breaks down the surface tissue to soften the meat.

Tenderizing marinades are not going to do much with large pork roast, such as cuts from the pork leg and pork shoulder, other than to add flavor. But small cuts, such as boneless pork loin roast and pork tenderloin can benefit from marinades.

Tougher cuts of pork and beef can benefit somewhat from marinades but these cuts should always be cooked by moist heat methods, low and slow, with a dry rub and a wet marinade applied to add flavor.

This sweetened marinade for pork roast is a great pork loin marinade. It is also a nice pork rib marinade and pork chop marinade that will have your family asking for seconds. We recommend it for pork but will also work nicely with beef and chicken.

Ingredients

1½ cups brown sugar

¾ cup barbecue sauce or chili sauce

¾ cup pineapple juice

2 tablespoons dry mustard

2 teaspoons white sugar

Instructions For
Pork Roast Marinade

Combine the marinade and meat in a resealable plastic food bag, press out as much air as possible. Refrigerate for 2 to 8 hours or overnight, turning the bag occasionally to distribute marinade evenly.

Marinating Tips

Best to marinade in resealable plastic food bag, a bag will help to cut down on clean up and allow you to turn, to evenly distribute the marinade.

You can marinade in plastic, glass, or stainless steel containers, covered with lid.

Don't marinade in aluminum containers or foil, a chemical reaction could spoil the meat.

Don't reuse leftover marinade for other food.

Don't use marinade from raw meat unless its boiled first for several minutes.

Always marinade in the refrigerator, never at room temperature.

Tenderizing marinades penetrate about 1/4 inch into the surface of the meat.

Less tender cuts, benefit from a marinade with tenderizing ingredients (food acids or enzymes) and marinating times of 6 to 24 hours, more than 24 hours and the meat becomes mushy.

They work best on thinner cuts, under 3/4 inch, if you are marinating a large or thick piece of meat you will end up with a mushy exterior and an unaffected centre. Thicker cuts can be marinated if you puncture with a fork to penetrate the meat, but this may give uneven results, with further undesirable side effects of allowing meat juices to be lost while cooking.

More Great Tenderizing Marinades