Best 2 Ginger And Rosemary Pork Marinade Recipes

Embark on a culinary journey with our tantalizing Ginger and Rosemary Pork Marinade, a symphony of flavors that will elevate your pork dishes to new heights. This marinade is a perfect blend of sweet, savory, and aromatic ingredients, featuring the vibrant zest of ginger, the earthy elegance of rosemary, and a touch of zesty citrus. Whether you prefer grilled, roasted, or pan-fried pork, this marinade will transform your meals into extraordinary culinary experiences. Discover variations of this marinade, including a tantalizing honey-ginger marinade, a savory rosemary-garlic marinade, and a tangy orange-ginger marinade. Let your taste buds embark on an adventure as you explore these delectable recipes, each offering a unique twist on the classic ginger and rosemary combination. Prepare to create succulent and flavorful pork dishes that will leave a lasting impression on your palate.

Here are our top 2 tried and tested recipes!

HONEY GINGER PORK CHOP MARINADE

Honey Ginger Pork Chop Marinade image

This honey ginger pork chop marinade is easy to mix up and adds so much flavour. Marinate and then grill, pan fry, or bake, or freeze for later!

Provided by Bake.Eat.Repeat.

Categories Main Course

Time 50m

Number Of Ingredients 9

Ingredients

4-6 pork chops
3 tablespoons olive oil
1/4 cup soy sauce
1/4 cup honey
2 cloves garlic, minced
1 tablespoon red wine vinegar
1/2 tablespoon fresh ginger, minced
1/2 teaspoon onion powder
1/4 teaspoon black pepper

Steps:

Place the pork chops in a large ziplock bag. In a small bowl, whisk together the olive oil, soy sauce, honey, garlic, red wine vinegar, ginger, onion powder, and pepper.
Pour the marinade over the pork chops and seal the bag, squeezing out all the air.
Move the pork chops around in the marinade until they are all evenly coated. Refrigerate and let them marinate for at least 30 minutes and up to 4 hours (see note).
You can freeze the pork chops in the marinade immediately and let them marinate as they defrost, or marinate and cook them immediately.
Either grill the pork chops for 4-8 minutes per side over medium heat (about 400F), pan fry for 4-8 minutes per side over medium heat, or bake at 400 degrees F for 20-30 minutes, or until an internal temperature of 145 degrees F has been reached.
Let the pork chops rest, tented with foil, for 5 minutes before serving.

Nutrition Facts : Calories 440 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 24 grams fat, Fiber 0 grams fiber, Protein 41 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 671 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

GRILLED ROSEMARY GINGER PORK TENDERLOIN AND PEACHES

Grilled Rosemary Ginger Pork Tenderloin and Peaches image

Provided by Food Network

Categories main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2/3 cup olive oil
1/3 cup sherry vinegar
1 1/2 tablespoons peeled, grated fresh ginger
1 tablespoon coarsely chopped rosemary leaves, plus 4 sprigs for garnish
2 teaspoons sugar substitute (recommended: Splenda)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
2 (12-ounce) pork tenderloins, trimmed
2 firm-ripe peaches, pitted and halved
4 yellow grape or Compari tomatoes, cored and halved
12 radicchio leaves
6 cups cut romaine lettuce (about 1 large head)
1/4 cup crumbled Gorgonzola

Steps:

Whisk together the oil, vinegar, ginger, rosemary, sugar substitute, salt, pepper, and pepper flakes in a bowl. Transfer half of the marinade to a gallon-sized sealable plastic bag with the pork. Marinate the pork in the refrigerator for at least 2 hours and up to 12 hours. Refrigerate the remaining marinade.
When ready to cook, build a charcoal fire or preheat gas grill
Remove pork from the bag and discard the used marinade. Place the tenderloins on the grill and cook, turning once, until cooked medium rare or when an instant-read thermometer stuck in the thickest part reads 145 degrees F, about 10 minutes. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 5 minutes. Cut each tenderloin into 8 slices on the diagonal.
Meanwhile, toss peach and tomato halves in a bowl with the unused reserved marinade. Place them cut side down on the grill, and cook until lightly browned but still firm, about 4 minutes. Transfer to the cutting board and cut each peach half into thirds.
To serve, fan 3 radicchio lettuce leaves on each of 4 plates. Place 1/4 of the romaine in the center of each. On 1 side of each plate, place 4 slices of pork and on the other side, place 3 wedges of peach and 2 tomato halves. Sprinkle with the cheese and drizzle each plate with 2 tablespoons of the reserved marinade. Garnish each plate with a rosemary sprig and serve.

Nutrition Facts : Calories 437 calorie, Fat 27 grams, SaturatedFat 6 grams, Carbohydrate 10.7 grams, Fiber 2.3 grams

Tips:

Use fresh ginger and rosemary for the best flavor.
If you don't have fresh herbs, you can use 1 tablespoon of dried ginger and 1 tablespoon of dried rosemary.
Be sure to score the pork shoulder before marinating it. This will help the marinade penetrate the meat and flavor it more evenly.
Let the pork shoulder marinate for at least 4 hours, or overnight if possible. This will give the marinade time to work its magic and really flavor the meat.
When you're ready to cook the pork shoulder, preheat your oven to 325 degrees Fahrenheit.
Roast the pork shoulder for 3-4 hours, or until it is cooked through. The internal temperature of the pork should reach 145 degrees Fahrenheit.
Let the pork shoulder rest for 15 minutes before slicing and serving.

Conclusion:

This ginger and rosemary pork marinade is a delicious and easy way to add flavor to your pork shoulder. The combination of ginger, rosemary, and garlic is perfect for creating a savory and aromatic dish. This recipe is perfect for a special occasion or a weeknight meal. Serve the pork shoulder with your favorite sides, such as mashed potatoes, green beans, or roasted vegetables.