Pork Marinade

Back off the the chili sauce by half and used canned crushed pineapple since I didn’t have juice. Marinated medium thick (1/2 inch) pork loin slices for 18 hours, brushed off the pineapple and baked at 350 F for about 30 minutes to 145 degrees internal temperature. Heated the marinade to boiling then simmered with the pork for a couple of minutes. Topped the pork with the marinade. My husband said it was the best pork he’d ever had. Tender, juicy, delicious with a bit of sweet and spicy kick.

No changes. Made just as written. We loved it. A definite to-be-made-again.

I used BBQ sauce instead of chill, didn’t need the white sugar, my husband loves whole pork loin again! Probably could have made less marinade but I will be making this again

This was a great easy recipe for a pork marinade. I didn’t have Chile sauce, so I used soy sauce instead. Otherwise I followed the recipe. It was really tasty!

I used the marinade on cubed pork loin for kabobs. They turned out great. Very flavorful and stayed moist and tender. Tried the recipe as written the first time like I usually do and wouldn’t change a thing.

Delicious! I used regular mustard and sriram ha sauce as that’s what I had on hand…. Last minute recipe search and Allrecipes again saved my dinner! Definitely making this again and again!

Bored with the same old pork? This is a must try marinade. When you eat this, you get a nice sweet (but not too sweet) flavor followed by the actual pork itself. Finally, a kick of heat pops in at the end. As other reviews suggested, you can substitute regular mustard for dry and use the hot sauce of your choice in lieu of chile sauce. I selected Cholula Original Hot Sauce and marinated over night. Everyone from our 8 year old son to my 60 year old parents devoured their meals. We served it with seasoned brown rice and snap peas. Thank you to Sal for submitting this recipe.

This marinade is AMAZING! Major hit in my house. Even caught my daughter running her finger in the pan I baked the pork on and licking it, lol. Can’t wait to try this on chicken! Thank you so much for sharing!

I followed this recipe to a tee except for the mustard(can’t stand mustard). I thought it to be still very good and can imagine the mustard would give a little kick to it. This would also go great with chicken or any other meat.

This is great! I had to substitute like many others with yellow mustard and chili powder but Good God it is amazing! 🙂

It was ok. Used chile powder because we didn’t have chile sauce, not sure what difference it would have made. Would not make again.

I cut the pork into 2 inch slices and put into the marinade. About 2 hours later I baked it and got nothing but comments. Loved it !!!

My family really really enjoyed the pork steaks I used to make this recipe. I ground mustard seeds to make the dry mustard(because I didn’t have any powder), also made a quick fix Chili Sauce recipe from here(since I didn’t have any either) But followed the recipe with making accomendations. As I thought the recipe was decent and fairly good. I could have used something added to break the sweetness up. My opinion, a little soy sauce. But otherwise, it is a nice base.

I found this marinade very sweet, even though I did not use the white sugar. I added 1 green pepper sliced, 1 cup of pineapple tidbits, and 2 carrots chopped to the marinade. Instead of the dry mustard I used regular mustard. I will definitely make this again, but I’ll cut back to 1 cup brown sugar.

VERY GOOD!! I made this looking for a different taste for pork than what I typically do and found this. As others noted, I used 3 tbps of Sriracha instead of chile sauce and orange juice since I didn’t have pineapple juice. I’d suggest saving some of the marinade – everyone wanted extra!! Has become a favorite at my house.

What a great easy and tangy marinade. The only change I made was to use Splenda instead of sugar (added it a tiny bit at a time) Marinated some boneless pork chops for 24 hours, and they came out great. Husband said he’d like a bit more spiciness next time. Thanks!

Excellant marinade! I’ve been trying different recipes and this was one of the better one I tried. Marinaded boneless spareribs in this they were delicious. Didn’t change anything.

This is a great marinade, I used it for pork rib and it was delicious! I used honey bbq sauce instead of chili sauce and juice from crushed pineapple. I did not have a lot of juice from the crushed pineapple so I just added some of the crushed pineapple to it. I added the pork ribs and put it it the refrigerator fro a couple of hours and the used my George Foreman grill to ccok them. My son loved the flavour, even the hard crunchy part, he normally leaves that on his plate! Thanks so much!

SAL, thanks for a fabulous marinade! I did 2 pork loins in the marinade yesterday, cooked them in crockpot today. Awesome!

This was very good. What i did though is marinaded cubed pork and pinapple chunks. When i went to cook, i draned the marinade and saved. I cooked the pork, then added a little flower to the drained marinade, i then slowly added the marinade back into the pork which made it saucy. Served that over rice

This recipe was a great starting point. I used prepared mustard, and Pineapple Chipotle salsa. For good measure, I added 2 chopped fresh Jalapeno peppers as well. It tasted sweet and hot. Clearly a winner.