Today, I'm sharing my marinade for Tropical Pork Loin – it's so easy to make and it's also great with chicken. It has become one of my family's favorites! It is so easy and you most likely have most or all of the ingredients on hand. It's a great way to use up your pantry staples or when you need a quick solution to the question, “What's for dinner?”.
The flavors of the orange and lemon are subtle but give it a fresh depth of flavor and it's both rich and bright. The spices are familiar, but the citrus gives it a nice twist.
All you do is throw your pork loin in a bag with all the marinade ingredients. This pork roast marinade has citrus, garlic, rosemary thyme and a little of one of my favorite ingredients Moore's Marinade. Just throw it in the fridge until you are ready to grill it. You can also cook it in your oven on 350 degrees for 30-45 minutes if it's not grilling weather – wait, when is it not grilling weather?
And a quick Pro Tip: See how dry my cutting board is up there? Always let your meat rest for about 15 to 20 minutes after removing it from the grill or oven so that the juices can redistribute. If you cut it too soon, all of the amazing juices (and flavor!) will be lost.
Tropical Pork Loin
Course:
Entree
Ingredient List
- 1 2-3 lb pork loin
- 2 Oranges
- 2 Lemons
- 1 teaspoon Garlic
- 1/2 teaspoon Rosemary
- 1/2 teaspoon Thyme
- 1/2 cup Mooreâ??s Marinade
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
Directions
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Juice the oranges and lemons and mix the rest of the ingredients in with the juice.
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Place in a covered container or plastic zip bag.
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Take a fork and poke holes into your pork loin.
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Put the loin down in the marinade.
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Depending on what kind of container you marinate it in you might need to turn it occasionally. Marinate for 4-24 hours.
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Grill it till itâ??s 145 degrees and then let sit for about 5 minutes so you donâ??t loose all the juice!
I usually serve it with my creamy homemade Slow cooker Mac and Cheese or my twice baked potato casserole recipe, but you can serve it with just about anything – choose your family favorites – or something simple like corn on the cob and take a little help from the grocery store deli and serve cole slaw.
Save yourself a night of cooking later and make two at one time. You can easily freeze the rest for later and dinner is DONE.
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