Hands down my favorite pork marinade! This marinade is delicious on any pork cut. The balsamic is key, leaving a fresh taste that leaves you coming back for more. We used this on a 1915 Farm pasture raised pork tenderloin (pictured) but this would also be excellent with pork chops!
- 1915 Farm Pasture Raised Pork Tenderloin or Pork Chops
- 1/2 cup olive oil
- 1/4 cup lemon juice freshly squeezed
- 1 tablespoon garlic minced
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/3 cup brown sugar
- 2 teaspoons Italian seasoning
- 2 tablespoon Dijon mustard
- Salt, pepper, & 1915 seasoning to taste
Place the pork in a bowl or resealable gallon sized bag. Whisk together all the ingredients in a small bowl. Season pork with salt, pepper, and 1915 seasoning, then place the meat in gallon sized bag or bowl and pour marinade over top. Seal bag and mix everything up so the meat is completely coated.
Marinate for at least 1 hour, or up to 8 hours.
For 1915 Pasture Raised Pork Tenderloin: Place the tenderloin in the oven at 350° for about 20 minutes or until internal temp is 145° Let the meat rest for 5 minutes, then slice and serve. Garnish with chopped parsley if desired. The glaze in the photo is a little A1 sauce mixed with Worcestershire.
For 1915 Pasture Raised Pork Chops: Place the pork chops on the grill. Cook for 6-8 minutes per side or until a thermometer inserted into the thickest part of the chop registers 145°