|
Polynesian
Barbeque Pork Marinade
Click
here to go to a Printer Friendly Page
|
Meals: |
1 |
2 |
3 |
4 |
5 |
6 |
|
Serves:
|
6 |
12 |
18 |
24 |
30 |
36 |
|
Ingredients: |
|
|
|
|
|
|
|
Pork
tenderloin; boneless |
3 lbs. |
6 lbs. |
9 lbs. |
12 lbs. |
15 lbs. |
18 lbs. |
|
Barbecue
sauce |
3/4 C. |
1 1/2 C. |
2 1/4 C. |
3 C. |
3 3/4 C. |
4 1/2 C. |
|
Soy sauce |
1/2 C. |
1 C. |
1 1/2 C. |
2 C. |
2 1/2 C. |
3 C. |
|
Olive oil |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. +
1 T. |
1/4 C. +
2 T. |
|
Ground
ginger |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. +
1 T. |
1/4 C. +
2 T. |
|
Brown
sugar |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1 1/4 C. |
1 1/2 C. |
Assembly
Directions:
Cut pork into chops or cube for kabobs. Combine
marinade ingredients. Each recipe yields about 1 1/2
C. of marinade.
Freezing Directions:
Put pork into
freezer bags or rigid containers. Pour marinade over
pork. Seal, label and freeze.
To Serve: Thaw pork and marinade. Grill, broil,
bake or pan fry chops until browned on both sides and
no longer pink in the center. Marinade may be
discarded or heated through and served as a sauce.
Comments:
I like to use this recipe for “Make-Your-Own-Kabobs”
dinners. I just cut up some peppers and onions, open a
can or two of pineapple chunks and let them have at
it. Great on the grill!
<<<<<<<
Go
to the February/March Newsletter
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
This site developed and maintained by
Nexis Technical Services, Inc.
This
page was last updated on
Wednesday, June 11, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.
|
