I decided to post a recipe for a marinade I use on thick pork chops, but is equally well suited to any quick cooking cut of pork.
Marinade:
2 tbsp dark brown sugar or half that in molasses
2 tsp dark soy sauce
2 tsp garam masala
1 tbsp apple cider vinegar
1 tsp brown mustard (medium hot)
1/2 tsp dried thyme
1/3 cup +/- rice wine (or semi sweet white)
2 cloves garlic smashed into paste
Combine the ingredients and let sit at room temp for 10 minutes before applying to pork surfaces. The consistency should be a medium paste that will stick to the pork but is still drippy. Marinade over night for best results.
Once your pork has marinated, throw that bad boy on a hot grill and aim for 145. This tends to pair well with wheat ales and lagers.
Marinade:
2 tbsp dark brown sugar or half that in molasses
2 tsp dark soy sauce
2 tsp garam masala
1 tbsp apple cider vinegar
1 tsp brown mustard (medium hot)
1/2 tsp dried thyme
1/3 cup +/- rice wine (or semi sweet white)
2 cloves garlic smashed into paste
Combine the ingredients and let sit at room temp for 10 minutes before applying to pork surfaces. The consistency should be a medium paste that will stick to the pork but is still drippy. Marinade over night for best results.
Once your pork has marinated, throw that bad boy on a hot grill and aim for 145. This tends to pair well with wheat ales and lagers.
