I have been using Burgundy wine for ribs and tenderloin.

Any other suggestions?


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d c informs us:

>I have been using Burgundy wine for ribs and tenderloin.
>
>Any other suggestions?

If you're looking for other wines to use I'd recommend Pinot Grigiot for the
loin (tender or whole) but not the ribs. I find Pinot Grigiot goes well with
lean cuts of pork. Ribs, eh, the fake "boneless" are too fatty for the wine to
work, and there's not enough meat in spareribs to warrant a marinade. Go with
a glaze.

Best,

Marc

"d c" > wrote in message
news:FNEvb.10952$yM6.5453@lakeread06...
> I have been using Burgundy wine for ribs and tenderloin.
>
> Any other suggestions?
>
>

Fish sauce, fresh garlic and fresh basil spun up in a food processor. This
is not an overnight marinade but more like an hour or so.

Jack Soak

"d c" > wrote in message
news:FNEvb.10952$yM6.5453@lakeread06...
> I have been using Burgundy wine for ribs and tenderloin.
>
> Any other suggestions?
>

Soy, white wine, and 5 spice.
Soy, white wine, and hoisin.
Soy, ginger (fresh), garlic and orange juice.
Garlic onion and white wine.
White wine and Mrs. Dash.
Teriyaki.
Italian Salad dressing
Orange juice, lemon juice, and honey (garlic and ginger are optional)
Please note a little sesame oil can be added to any of the above.

Any basic marinade should contain about 1/2 acid, 1/2 neutral, and a little
oil. Spices, herbs and other flavorings are optional. Be cartful about
adding too much sugar as it can easily burn in the cooking process.

Dimitri

"d c" > writes:

>I have been using Burgundy wine for ribs and tenderloin.
>
>Any other suggestions?

Put some in the pork.


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d c wrote:
> I have been using Burgundy wine for ribs and tenderloin.
>
> Any other suggestions?

Why marinade at all?

jmcquown wrote:
>
> d c wrote:
> > I have been using Burgundy wine for ribs and tenderloin.
> >
> > Any other suggestions?
>
> Why marinade at all?


Personally, for any pork roast, I like the garlic poke recipe....

That is where you punch holes in the roast about ever square inch and
stuff in a fresh garlic sliver! I then treat the top with sliced onions,
fresh herbs and salt free lemon pepper, then roast.

The garlic penetrates the entire roast this way and eliminates that
slight musty flavor that roast pork tends to have on cooling.

K.

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"d c" > wrote in message news:<FNEvb.10952$yM6.5453@lakeread06>...
> I have been using Burgundy wine for ribs and tenderloin.
>
> Any other suggestions?

Pork Marinade (My DIL doesn't like it with the wine, so if she's going
to be eating this, I leave the wine out.)

soy sauce - about 1/4 C.
white wine - about 1/2 C.
red wine vinegar - about 1/2 C.
parsley flakes - a couple T.
pepper - to taste
garlic - minced, about 2 T.
oil - about 3/4 C.
Worcestershire sauce - about 3 T.
diced basil - a couple T.
lemon juice - about 1/4 C.

Marinade for 6-10 hours.