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Grilled Pork with Orange and Rosemary Marinade

September 8, 2011

This orange and rosemary marinade is really good–I used it with pork, but it would also be delicious with chicken or beef. It’s a very recipe simple and likely that you already have all of the ingredients in your pantry. Find the original recipe here. The recipe below is pretty much the same, except I’ve made a few changes that I would use the next time I make this. (more soy and orange juice, less honey, etc)


pork tenderloin (or  whatever meat you’re using)

1 cup soy sauce

½ cup sherry

¼ cup honey

¼ cup rice wine vinegar

¼ cup orange juice

rosemary sprig, minced

½ shallot, minced (or onion)

1+ tsp fresh ginger, minced

Combine all ingredients and mix. Add marinade to meat and refrigerate for as long as possible–all day or even overnight. (I use gallon ziplocs for marinating). Use just enough of the marinade to cover the meat, save the rest to use as a sauce. Grill meat to your preference. To make the sauce, bring leftover marinade to a boil, then simmer until it reduces a bit.

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