|
|
Post by tinaja on Aug 10, 2015 12:30:01 GMT -5
I did a Cuban marinaide on a pork tenderloin for 12+ hours. It contained lime juice, orange zest & juice, garlic, cilantro, mint, oregano, cumin, and virgin olive oil. We grilled it over charcoal. I am not certain it tastes any different than non-marinaided meat.
Any ideas on this?
|
|
|
|
Post by shilgia on Aug 10, 2015 13:54:12 GMT -5
Marinaide . . . is that like Hamburger Helper for sauces?
|
|
|
|
Post by tzarine on Aug 10, 2015 14:01:38 GMT -5
how much garlic did you use?
sometimes you have to poke the meat to get the marinade/herbs into it for flavour.
|
|
|
|
Post by tinaja on Aug 10, 2015 15:02:23 GMT -5
I used 6-8 cloves of garlic that it called for. I was wondering if the I used a cut that had more fat it might have absorbed more.
|
|
|
|
Post by sprite on Aug 10, 2015 15:12:50 GMT -5
i did a lovely rub for a pork tagine: preserved lemon, olive oil, fresh thyme and fresh rosemary.
bland bland bland. it was all i could do to eat it.
|
|
|
|
Post by tinaja on Aug 10, 2015 16:24:21 GMT -5
WTF? I should just stick to burgers.
|
|
