Get ready to unleash a flavor explosion that will make your taste buds do a happy dance! Our "Double Kick Pork Marinade and Sauce" is not just another boring pork recipe - it's a culinary adventure that combines sweet, tangy, and spicy notes in one mouthwatering dish. If you're tired of bland, dry pork that puts you to sleep, this recipe will wake up your dinner table with a punch of incredible flavor that'll have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb pork loin
- 1/2 cup soy sauce
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tsp black pepper
- 1 tsp red pepper flakes
Instructions
- In a medium mixing bowl, whisk together soy sauce, apple cider vinegar, brown sugar, minced garlic, black pepper, and red pepper flakes until the sugar is completely dissolved and ingredients are well combined.
- Trim any excess fat from the pork loin and place it in a large resealable plastic bag or shallow marinating container.
- Pour the marinade over the pork loin, ensuring the meat is completely covered. Seal the bag or container and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Remove the marinated pork from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
- Preheat the oven to 375°F (190°C).
- Remove the pork from the marinade, reserving the liquid for later use. Pat the pork dry with paper towels to ensure good browning.
- Heat a large oven-safe skillet over medium-high heat. Add a small amount of oil and sear the pork loin on all sides until golden brown, approximately 2-3 minutes per side.
- Transfer the skillet with the pork to the preheated oven and roast for 45-50 minutes, or until the internal temperature reaches 145°F (63°C).
- While the pork is roasting, pour the reserved marinade into a small saucepan. Bring to a boil, then reduce heat and simmer for 10-12 minutes until slightly thickened, stirring occasionally.
- Remove the pork from the oven and let it rest for 10-15 minutes, allowing the juices to redistribute.
- Slice the pork against the grain and drizzle with the reduced marinade sauce before serving.
Tips
- Marinating is key: Don't rush the marinating process. Letting the pork sit in the marinade for at least 2 hours (or overnight) allows the flavors to deeply penetrate the meat.
- Temperature matters: Always let the pork come to room temperature before cooking to ensure even cooking and a juicier result.
- Searing secret: When browning the pork, make sure your skillet is hot and use a small amount of oil to get that perfect golden-brown crust.
- Meat thermometer magic: Use a meat thermometer to check the internal temperature. 145°F is the sweet spot for perfectly cooked, juicy pork.
- Resting is crucial: Always let the pork rest after cooking. This allows the juices to redistribute, ensuring each slice is tender and flavorful.
- Sauce pro tip: When reducing the marinade, watch it carefully to prevent burning. The sauce should be slightly thickened but still pourable.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 30g
Fat: 8g
Saturated Fat: g
Cholesterol: 85mg
