Whether you’ve got a hankering to grill or fill your freezer with pre-marinated meat that’s ready when you are, these 5 Easy Pork Marinades are here to save the day.
This post was created in partnership with our friends at Primal Kitchen.
More marinades = Less work
That’s right, we’re back with even more marinades to add flavor and juiciness to your favorite meat and poultry. We kicked things off with these 5 Easy Chicken Marinades, then followed that act with 5 Easy Steak Marinades, and now we’re wrapping it up with 5 Easy Pork Marinades. Now you have a marinade option for just about anything! The best part is that you don’t have to use these 5 Easy Pork Marinades for just pork – you can use them on chicken or beef. And the same goes for the the chicken and beef marinades, so feel free to mix it up because life is too short for plain ol’ meat, right?
Make it a meal prep party!
We all love to get together with friends, so why not get together and meal prep while catching up and, at the same time, getting ahead? All you need are a handful of friends and these 5 Easy Pork Marinades. Each person chooses a recipe and brings enough ingredients to make enough marinade for as many people at the gathering. You each supply your own pork chops (or pork loin) and containers (reusable silicone bags or freezer-safe containers with lids are great eco-friendly options) and everyone makes their marinade of choice, then divvies it up so everyone gets a little of each kind without having to make it up themselves.
This ‘meal prep party’ method works well for any recipe, not just marinades, so get creative and make the most of your time together and the extra ‘hands.’
Use a neutral-flavored oil that withstands high cooking temperatures.
Save your fancy extra virgin olive oil to dress your salad. Not only will it smoke at the temps required to get a good sear on your chops, but the flavor it adds to the mix isn’t necessary (or sometimes appropriate depending on the dish). I prefer a light, neutral-tasting oil such as Primal Kitchen Avocado Oil.
Cold pressed and centrifuge extracted without heat, Primal Kitchen Avocado Oil is ideal for high-heat cooking, is non-GMO Project verified, Certified Paleo, and Whole30-Approved. And with its light, neutral flavor it’s perfect for marinades because it lets the other flavors of the marinade shine through.
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Marinate now, cook later.
When you’ve got a stash of marinated pork on hand you can get dinner on the table faster. The marinated pork will keep in the fridge for 2-3 days before cooking. The minimum amount of time for marinating is about 4 hours to allow for the acid to tenderize and the flavors to penetrate the meat.
For longer storage, place bags of pork on a flat surface (a baking sheet or large plate works well) and freeze until solid. Freezing the bags flat makes them easier and more efficient to store.
When it comes time to cook, you have several options, but first, let’s thaw that meat:
- Remove pork from the freezer the night before and allow to thaw in the refrigerator overnight.
- Place frozen pork (in the bag or container) in a large bowl and run cool water over it until it’s thawed.
No time to thaw? Consider using the Instant Pot to make quick work of dinner without thawing.
- Remove frozen pork from the bag and place inside an Instant Pot along with 1/2 cup of broth or liquid of choice. Use the High-Pressure setting and cook for 10 minutes. You don’t need to increase the cooking time for frozen pork unless you have several pounds frozen together in a large block.
Let’s get cooking! Here are some options for putting your marinated pork to good use:
- Bake it in the oven – Preheat oven to 375℉. If using pork chops, place them in a baking dish or on a rimmed baking sheet lined with parchment paper or a silicone baking mat and bake in preheated oven for 15-20 minutes or until juices run clear and pork is no longer pink in the middle (or registers 145℉ on an instant-read thermometer). If using pork loin, increase the cooking time to 20-30 minutes or until an instant-read thermometer reads 145℉.
- Broil it under the broiler – Preheat broiler to medium-high heat. Position top oven rack 8 inches below broiler element. Place pork on a rimmed baking sheet or in a cast iron pan and broil for 3-5 minutes on each side for pork chops or 7-9 minutes for pork loin or until pork is no longer pink in the middle (or registers 145℉ on an instant-read thermometer). If meat is cooking too quickly, move pan to a lower rack. Note: When broiling meat, you’ll have the best results if the meat is a uniform thickness throughout (chops usually are, but you may need to use a meat mallet or rolling pin to flatten the thicker end of the loin a bit).
- Grill it – Grill over medium-high heat as a single piece or cut into 1-inch chunks and thread onto skewers. Cooking time will depend on the temperature of the grill, whether you use direct or indirect heat and how thick the meat is. Cook until the pork is no longer pink in the middle (or registers 145℉ on an instant-read thermometer).
- Sauté or pan-fry it – Place a skillet over medium-high heat, add 1 tsp. cooking fat of choice (such as avocado oil, ghee, olive oil, etc.). Place pork chop or loin in pan, cook 5 minutes on each side or until the surface is lightly browned. Place lid on the pan, lower the heat and cook an additional 8-10 minutes or until juices run clear and chicken is no longer pink in the middle (or registers 145℉ on an instant-read thermometer). You may add a few tablespoons of water to the pan before covering with the lid if desired. Note, cooking time will vary depending on the thickness of the meat.
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Honey-Mustard Marinade
Ingredients
- 3 Tbsp. dijon mustard
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. tamari or coconut aminos
- 3 Tbsp. avocado oil
- ½ tsp. garlic powder
- 1 ½ Tbsp. honey
- 1¼ – 1½ lbs. boneless pork chops or pork loin
Instructions
- Combine all ingredients in a bowl and whisk well to combine.
- Pour marinade over chops and massage marinade into the meat. Refrigerate 30 minutes to 24 hours before using.
- For longer storage, place marinated meat in the freezer. To thaw: Place meat in the fridge overnight or submerge sealed bag/container in a bowl of cool water. Change the water every 30 minutes until the meat is thawed.
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Italian Red Wine & Herb Marinade
Ingredients
- ¼ cup red wine vinegar
- 3 Tbsp. avocado oil
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 2 tsp. dried Italian seasoning
- 1 Tbsp. Dijon mustard
- ¼ – ½ tsp. salt
- ⅛– ¼ tsp. black pepper
- 1¼ – 1½ lbs. boneless pork chops or pork loin
Instructions
- Combine all ingredients in a bowl and whisk well to combine.
- Pour marinade over chops and massage marinade into the meat. Refrigerate 30 minutes to 24 hours before using.
- For longer storage, place marinated meat in the freezer. To thaw: Place meat in the fridge overnight or submerge sealed bag/container in a bowl of cool water. Change the water every 30 minutes until the meat is thawed.
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Thai Peanut Marinade
Ingredients
- Juice of ½ medium orange (about 2 Tbsp.)
- 1 tsp. orange zest
- ½ tsp. garlic powder
- ¼ tsp. ground ginger
- 3 Tbsp. tamari or coconut aminos
- 2 Tbsp. rice wine vinegar
- 3 Tbsp. creamy peanut butter
- Juice of 1 lime
- Pinch crushed red pepper flakes
- 1 Tbsp. avocado oil
- Optional ¼ tsp. fish sauce
- 1¼ – 1½ lbs. boneless pork chops or pork loin
Instructions
- Combine all ingredients in a bowl and whisk well to combine.
- Pour marinade over chops and massage marinade into the meat. Refrigerate 30 minutes to 24 hours before using.
- For longer storage, place marinated meat in the freezer. To thaw: Place meat in the fridge overnight or submerge sealed bag/container in a bowl of cool water. Change the water every 30 minutes until the meat is thawed.
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Hawaiian Marinade
Ingredients
- ⅓ cup pineapple juice
- ¼ tsp. onion powder
- 1 tsp. dried ginger
- 3 Tbsp. tamari or coconut aminos
- 2 Tbsp. avocado oil
- ⅛–¼ tsp. black pepper
- ¼ – ½ tsp. salt
- 1¼ – 1½ lbs. boneless pork chops or pork loin
Instructions
- Combine all ingredients in a bowl and whisk well to combine.
- Pour marinade over chops and massage marinade into the meat. Refrigerate 30 minutes to 24 hours before using.
- For longer storage, place marinated meat in the freezer. To thaw: Place meat in the fridge overnight or submerge sealed bag/container in a bowl of cool water. Change the water every 30 minutes until the meat is thawed.
Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Chinese 5-Spice Marinade
Ingredients
- 3 Tbsp. Tamari or coconut aminos
- 3 Tbsp. rice wine vinegar
- 1 tsp. dried ginger
- 2 Tbsp. Avocado oil
- 1 Tbsp. toasted sesame oil
- 1 tsp. 5-spice powder
- Salt & pepper to taste
- Pinch of red pepper
- 1¼ – 1½ lbs. boneless pork chops or pork loin
Instructions
- Combine all ingredients in a bowl and whisk well to combine.
- Pour marinade over chops and massage marinade into the meat. Refrigerate 30 minutes to 24 hours before using.
- For longer storage, place marinated meat in the freezer. To thaw: Place meat in the fridge overnight or submerge sealed bag/container in a bowl of cool water. Change the water every 30 minutes until the meat is thawed.
Tell us, what’s your favorite way to save time in the kitchen? And what’s your favorite marinade or sauce for pork? Share in the comments below!
Pin it now & make it later!
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Would these work to marinade Chicken? They look delicious!
They will. We also have these 5 Easy Chicken Marinades that you might like too.