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Pork Marinade

This marinade is great with all cuts of pork: loin, butt, ribs, fresh ham, or chops.

Recipe information

  • Yield

    makes enough for 3 to 4 pounds of pork

Ingredients

1/8 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1/2 cup balsamic vinegar
1 tablespoon honey
6 fresh sage leaves, shredded
4 garlic cloves, sliced
2 tablespoons freshly grated horseradish
1/2 cup pomegranate juice

Preparation

  1. Combine all the ingredients in a plastic bag, and mix well. Add pork and toss to cover the meat. Set in a bowl and let sit overnight. Grill or roast the meat.

Cover of the cookbook featuring the author with a table full of fresh herbs and vegetables.
Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.
TagsMarinadeHorseradishHerbs & SpicesSageNut FreeDairy FreeGluten FreeCookbooks
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