|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 1g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Whether you're grilling pork chops or a tenderloin, this marinade has ingredients like peanut oil (substitutions available) and soy sauce that give it great flavor. You can leave out the liquid smoke if you prefer.
1/4 cup (60 milliliters) peanut oil, see instructions for substitutions
1/4 cup (60 milliliters) soy sauce
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon liquid hickory smoke, optional
2 cloves garlic, minced
1 teaspoon fresh grated ginger, or 1/2 teaspoon ginger powder
1/2 teaspoon freshly ground black pepper
Gather the ingredients.
Combine all ingredients in a small bowl plastic or glass bowl.
Let stand for 5 minutes. Substitute peanut oil with vegetable oil. (If there isn't an allergy concern, but a taste preference, use 3 tablespoons/45 milliliters vegetable oil and 1 tablespoon/15 milliliter sesame oil combined.)
Marinade pork chops or tenderloin in a zip-top bag for at least 4 to 6 hours in the refrigerator. You can also freeze bags of pork chops, marinade and all. They will last up to three months in the freezer if you release all of the air out of the plastic bag before sealing.
Cook as directed.
- If making marinade ahead of time, place into an airtight container and store in the refrigerator for 5 to 7 days after preparation.