My Go-To Pork Marinade for Flavorful, Fall-Apart Tender Pork

I can’t eat meat that isn’t well marinated, especially pork! The flavor becomes too intense and tastes really bad to me… That’s why I spend a lot of time looking for the best marinade recipes for all kinds of meat.

I’ve already taught you my chicken marinade, which was actually the most viewed recipe on our website last month, so today I’m going to show you the pork marinade.

The marinade I’m going to teach you today works for any type of pork. In this case, I used it for a 2.6 lb (1.2kg) boneless pork neck, to bake in the oven with potatoes and chestnuts (it tastes so good now in the Autumn!).

This marinade makes the meat flavorful, eliminates that characteristic pork taste, and also makes the meat more tender. It’s my favorite marinade for pork.

Ingredientes for 2.6 lb (1kg) of Pork:

• 5 garlic cloves, minced
• 3 bay leaves
• ¾ cup white wine (200 ml)
• 3 tablespoons tomato paste
• 2 teaspoons sweet paprika
• 1 teaspoon dried parsley
• 1 teaspoon freshly ground black pepper
• ½ teaspoon dried rosemary
• 6 tablespoons olive oil
• 2 teaspoon salt (adjust to taste)

How to use it:

Mix everything together in a bowl, add the pork, and coat it well.

Let it marinate for at least 4 hours in a sealed container. I usually leave it in the fridge overnight, so I know that the flavor of all the ingredients will be absorbed by the meat.

Then just grill or bake!

As you saw in the image above, I like to make some cuts in the meat when it’s very thick. This allows the marinade to penetrate deeper into the meat, making it easier to marinate and thus resulting in more flavor.

Normally, I leave the meat with the cuts facing down so that the marinade stays in contact with these cuts overnight.

Well, there’s really not much more to say about this marinade! It’s my recipe of choice, and I truly hope it becomes yours too.

If you have any questions, leave a comment below. I hope this helped!