She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. Pork loin and pork tenderloin are often confused, and it's no ...
Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Submerge the pork in the marinade, cover and leave in the fridge for at least 2 hours, or preferably overnight.
Pork loin will not work well for quick-cooking recipes like stir-fries, pan-seared dishes, or quick grilling. It requires longer, slower cooking methods to tenderize the tougher meat. Consider ...
This miso-marinated pork will stay juicy no matter what. By Genevieve Ko Genevieve Ko tested this recipe with pork shoulder ... a standing rib roast or beef tenderloin in richness, but it ...