60 olive marinade pork Recipes

  • Apple-  Jack   Pork Marinade
    apple cider (or unsweetened apple juice) and
    8 More
    apple cider (or unsweetened apple juice), jack daniels whiskey, brown sugar, garlic powder, mustard powder, dried onion flakes, worcestershire sauce, olive oil, molasses
    5 min, 9 ingredients
  • Whiskey Marinade for Chicken, Pork or Steak
    whiskey (any brand ), brown sugar , packed, olive oil and
    4 More
    whiskey (any brand ), brown sugar , packed, olive oil, garlic powder, soy sauce, salt, pepper
    10 min, 7 ingredients
  • Baked Baby Back Ribs with Lemon Confit Marinade
    lemons, garlic cloves, peeled, olive oil and
    7 More
    lemons, garlic cloves, peeled, olive oil, chopped fresh thyme, scant ) coarsely chopped fresh rosemary, fennel seeds, ground, coarse kosher salt, freshly ground black pepper, golden brown sugar, meaty baby back pork ribs (about 4 large racks)
    10 ingredients
  • Kittencal's Beef or Pork Marinade and Tenderizer
    soy sauce, red wine vinegar or 1/4 cup cider vinegar and
    7 More
    soy sauce, red wine vinegar or 1/4 cup cider vinegar, olive oil or 3/4 cup vegetable oil, fresh minced garlic, black pepper, ginger powder (if you prefer a stronger ginger flavor then add in more), liquid honey (or 4 tbsp maple syrup, do not substitute brown sugar or white sugar or pancake syrup), worcestershire sauce, powdered meat tenderizer (optional)
    10 min, 9 ingredients
  • Reductions - Proving That Less Is More
    any liquid can be reduced just by heating it - but why wo... and
    37 More
    any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.
    38 ingredients
  • Spicy Minced Meat With Tofu And Mushrooms
    minced pork/chicken/beef, tofu, cubed and
    19 More
    minced pork/chicken/beef, tofu, cubed, fresh button mushrooms (both white or brown is fine), diced to small cubes, olive oil, chopped garlic, salted soya beans (aka dou jiang, tao cheow , u8c46u9171), dried fermented black beans, red chilli , deseeded and finely chopped, cornstarch solution (1 tbsp water with 1/2 tbsp cornstarch), chopped spring onions and fried shallots for garnishing, marinade, light soy sauce, sugar, corn starch, sesame oil, ground white pepper, water, dark soy sauce, sugar, sesame oil
    21 ingredients
  • Tangy  Beef or Pork Marinade Tangy Beef or Pork Marinade
    red wine vinegar, soy sauce and
    6 More
    red wine vinegar, soy sauce, maple syrup (pure is best) or 1/4 cup honey or 1/4 cup agave nectar, ground ginger, ground mustard, sesame oil or 2 tbsp olive oil, minced garlic, red pepper flakes (optional)
    10 min, 8 ingredients
  • Marmie's Herbilicious Pork Marinade Marmie's Herbilicious Pork Marinade
    dry red wine, extra virgin olive oil, kosher salt and
    7 More
    dry red wine, extra virgin olive oil, kosher salt, garlic clove (crushed or chopped ), pepper (fresh ground ), thyme (fresh chopped ), rosemary (fresh chopped ), basil (fresh chopped ), oregano (fresh chopped ), sage leaf (fresh chopped )
    4 hour 15 min, 10 ingredients
  • Ruby Port and Rhubarb Marinade for Pork Ruby Port and Rhubarb Marinade for Pork
    rhubarb, peeled and cut into 1 inch pieces, ruby port and
    8 More
    rhubarb, peeled and cut into 1 inch pieces, ruby port, sugar, cinnamon, minced ginger, star anise, coriander seed, zest of 1 orange, salt and pepper, extra virgin olive oil
    50 min, 10 ingredients
  • Rosemary Grilled Chicken or Pork Marinade Rosemary Grilled Chicken or Pork Marinade
    garlic clove, pressed, olive oil, dijon mustard, honey and
    3 More
    garlic clove, pressed, olive oil, dijon mustard, honey, salt, chopped fresh rosemary, pepper
    1 hour 3 min, 7 ingredients
  • Tequila-Orange Marinade (Chicken/Pork/Beef) Tequila-Orange Marinade (Chicken/Pork/Beef)
    fresh mint leaves , tightly-packed and
    10 More
    fresh mint leaves , tightly-packed, fresh italian parsley , tightly-packed, fresh orange juice, tequila, extra virgin olive oil, garlic cloves, crushed, jalapeno peppers, minced and de-seeded, kosher salt, ground cumin, chili powder, black pepper, freshly ground
    8 hour 20 min, 11 ingredients
  • Victory's Beer Marinade for Chicken and Pork Victory's Beer Marinade for Chicken and Pork
    beer, olive oil, sliced onion, soy sauce and
    5 More
    beer, olive oil, sliced onion, soy sauce, red pepper flakes, white sugar, kosher salt, liquid smoke, cayenne pepper
    5 min, 9 ingredients
  • Grapefruit and Honey Marinade for Pork or Chicken Grapefruit and Honey Marinade for Pork or Chicken
    grapefruit juice, grapefruit peel, grated and
    4 More
    grapefruit juice, grapefruit peel, grated, ground red pepper, cayenne, honey, olive oil
    2 min, 6 ingredients
  • Souvlaki Marinade (Chicken, Beef, Pork And/Or Lamb) Souvlaki Marinade (Chicken, Beef, Pork And/Or Lamb)
    lemons, quartered, lemons , juice of, white wine and
    7 More
    lemons, quartered, lemons , juice of, white wine, olive oil, salt, oregano, rosemary, pepper , to taste, bay leaves, garlic cloves, crushed
    12 hour 10 min, 10 ingredients
  • Grilled Country Ribs with Summer Savory Mustard Marinade Grilled Country Ribs with Summer Savory Mustard Marinade
    dijon mustard, red-wine vinegar, olive oil and
    3 More
    dijon mustard, red-wine vinegar, olive oil, dried summer savory, crumbled , or 3 tbsp fresh summer savory, chopped fine, water, country-style pork ribs (about 6)
    6 ingredients
  • Elderberry Wine Vinegar Marinade for Beef, Chicken, or Pork Elderberry Wine Vinegar Marinade for Beef, Chicken, or Pork
    elderberry wine vinegar, oregano, lime, juiced and
    5 More
    elderberry wine vinegar, oregano, lime, juiced, garlic, crushed, salt, fresh ground pepper, olive oil, onion powder
    10 min, 8 ingredients
  • Mustard Coating and Marinade for Roast or Broiled Lamb and Pork Mustard Coating and Marinade for Roast or Broiled Lamb and Pork
    garlic cloves, salt, dijon mustard, soy sauce and
    5 More
    garlic cloves, salt, dijon mustard, soy sauce, ground rosemary, ground thyme, ground oregano, lemon juice, olive oil
    5 min, 9 ingredients
  • Garbanzo Bratwurst Soup Garbanzo Bratwurst Soup
    links bratwursts (johnsonville stadium brats), ground pork and
    21 More
    links bratwursts (johnsonville stadium brats), ground pork, marinade (grill mates chipotle pepper packet), goya mojo marinade, chipotle peppers , in adobo seasoning (la costena), mccormick hot shot black & red pepper blend, garlic powder, olive oil, chicken broth, chicken bouillon cube, red onion, green onions, tomato (or 1 can of diced es), bell peppers (color is nice , but not necessary), green wax pepper (or anneheim), fresh jalapeno, potato, diced, carrot, sliced, garbanzo beans, red chili beans (do not drain!!), black beans (drained and rinsed ), frozen corn (optional), frozen peas (optional)
    1 hour 30 min, 23 ingredients




Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top