Best 9 Injection Marinade For Pork Recipes

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Indulge in the delectable flavors of pork dishes elevated by the magic of injection marinades. Discover how this innovative technique permeates every fiber of your pork, bringing forth a symphony of taste, tenderness, and juiciness. Embark on a culinary journey to uncover the secrets of creating the perfect injection marinade, unlocking a world of possibilities and tantalizing your taste buds with every bite.

Here are our top 9 tried and tested recipes!

APPLE INJECTED SMOKED PORK



Apple Injected Smoked Pork image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 8h10m

Yield 12 servings

Number Of Ingredients 10

2 cups apple cider
2 tablespoons Neely's Dry Rub Seasoning
2 tablespoons apple cider vinegar
2 tablespoons honey
1/2 teaspoon cayenne pepper
1/4 cup orange juice
1/2 cup lemon juice
Dash Worcestershire sauce
2 teaspoons kosher salt
1 (6 to 8-pound) pork butt

Steps:

  • In a large bowl, whisk together all the ingredients for the marinade.
  • Put the pork into a casserole dish. Fill a syringe with the marinade and inject 3/4 of the way into the pork. Inject the meat in several places with the marinade. Pour the remaining marinade over the meat. Cover with plastic wrap and refrigerate for 2 to 12 hours, so flavors can permeate.
  • Preheat a grill to 275 degrees F, using indirect heat and applewood soaked chips.
  • Drain off excess liquid from the meat and pat dry with a towel. Season the pork with Neely's Dry Rub seasoning, to taste, making sure you cover the sides. Arrange on the grill with the fat side facing up. Grill until the meat is tender, about 6 hours. Transfer to a serving platter and serve.

MOJO MARINATED PORK



Mojo Marinated Pork image

Provided by Bobby Flay

Categories     main-dish

Time 3h25m

Yield 8 servings

Number Of Ingredients 22

4 1/2 cups fresh orange juice, divided
1 1/4 cups fresh lime juice, divided
1 orange, zested
1 lime, zested
1/2 cup finely chopped fresh oregano, divided
12 cloves garlic, coarsely chopped
1/2 cup olive oil
1 bone-in pork shoulder (about 4 to 6 pounds), trimmed of excess fat
Salt and freshly ground black pepper
Mojo Dipping Sauce, recipe follows
Plantains with Rum and Brown Sugar, recipe follows
8 cloves garlic
1 serrano chile, chopped
3 tablespoons chopped cilantro leaves
Salt
1/2 cup orange juice
1/4 cup lime juice
1/4 cup extra-virgin olive oil
4 tablespoons unsalted butter
1/2 cup light brown muscavado sugar
3 ripe plantains, peeled and sliced on the bias into 1/2-inch-thick slices
1/2 cup dark rum

Steps:

  • Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.
  • Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
  • Preheat the oven to 425 degrees F.
  • Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.
  • Serve the pork with the Mojo Dipping Sauce and the Plantains with Rum and Brown Sugar.
  • Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.
  • Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.

MARINATED PORK LOIN



Marinated Pork Loin image

"This tender juicy pork is one of my favorite entrees to serve to guests," remarks Jean Heady of Naples, Florida.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 10

1/2 cup reduced-sodium chicken broth
1/2 cup ketchup
2 tablespoons cider viengar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 boneless whole pork loin roast (2 pounds)

Steps:

  • In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool slightly. Place 2/3 cup marinade in a bowl for basting; cover and chill. Pour remaining marinade into a large resealable plastic bag. Cut pork into five slices, about 1 in. each; add to bag. Seal and turn to coat; refrigerate overnight., Drain and discard marinade. Broil 4-5 in. from the heat for 10 minutes on each side or until juices run clear, brushing with reserved marinade occasionally.,

Nutrition Facts : Calories 310 calories, Fat 10g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 570mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

MARINATED PORK ROAST



Marinated Pork Roast image

In Moberly, Missouri, Andrea Schumann relies on honey, white wine and a little lemon juice for a low-carb entree that everyone enjoys. "The marinade has a light, flavorful taste that works well with any cut of pork," she promises.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 9 servings.

Number Of Ingredients 10

1/4 cup reduced-sodium soy sauce
1/4 cup grated onion
1 tablespoon canola oil
1 teaspoon lemon juice
3 garlic cloves, minced
3/4 teaspoon ground ginger
1 boneless whole pork loin roast (2-1/2 pounds)
1/4 cup white wine or chicken broth
1/4 cup honey
1 tablespoon brown sugar

Steps:

  • In a large resealable plastic bag, combine the first six ingredients; add pork roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. , Preheat oven to 350°. Drain and discard marinade. Place roast on a rack in a shallow foil-lined roasting pan. Bake, uncovered, 25 minutes. , In a small bowl, combine the wine or broth, honey and brown sugar. Brush half over the meat. Bake 15 minutes longer. Brush with remaining honey mixture. Bake 10-20 minutes longer or until a thermometer reads 160°. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 227 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

THE BEST PORK CHOP MARINADE RECIPE



The Best Pork Chop Marinade Recipe image

Looking for the best pork chop marinade? Well, look no further! This recipe leaves your pork so juicy, tender, and full of amazing flavor!

Provided by Six Sisters

Yield 6

Number Of Ingredients 7

1/2 cup soy sauce
1/4 cup chili sauce
1/4 cup honey
2 Tablespoons vegetable oil
1 bunch green onion (finely chopped)
1 teaspoon curry powder
6 boneless pork chops

Steps:

  • In a gallon-sized resealable bag, add the soy sauce, chili sauce, honey, vegetable oil, green onions, and curry powder and mix until completely combined (I just use my hands and squish it all around in the bag until it's all mixed).
  • Add in the pork chops, then seal the bag. Place in the fridge for at least 2 hours, but I highly recommend letting them marinade for 6-8 hours (or even overnight!).
  • Remove bag from fridge, place pork chops on grill over medium high heat and discard marinade. Grill for 6-8 minutes on each side or until the insides of the pork chops are no longer pink.

INJECTION MARINADE



Injection Marinade image

Marinade that works perfectly using a flavor injector tool. I use this on chicken, brisket, pork shoulder, butt, and tenderloin.

Provided by bubba

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 15m

Yield 98

Number Of Ingredients 15

2 quarts apple juice
1 cup orange juice
1 cup brown sugar
½ cup Worcestershire sauce
½ cup soy sauce
½ cup olive oil
½ cup lemon juice
½ cup agave nectar
½ cup apple cider vinegar
½ cup kosher salt
¼ cup sriracha sauce
¼ cup garlic powder
2 tablespoons Chinese five-spice powder
2 tablespoons ground allspice
1 tablespoon ground cinnamon

Steps:

  • Combine apple juice, orange juice, brown sugar, Worcestershire sauce, soy sauce, olive oil, lemon juice, agave nectar, apple cider vinegar, salt, sriracha sauce, garlic powder, five-spice powder, allspice, and cinnamon in a large bowl. Refrigerate; remove from refrigerator for 1 hour prior to using.

Nutrition Facts : Calories 38.6 calories, Carbohydrate 7.2 g, Fat 1.2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 579.4 mg, Sugar 6.1 g

PORK INJECTION MARINADE RECIPE - (4/5)



Pork Injection Marinade Recipe - (4/5) image

Provided by bbarton81

Number Of Ingredients 6

1 cup Apple juice or cider
1/4 cup cider vinegar
1/4 cup water
2 tbsp Worcestershire sauce
1 1/2 tsp pork rub
2 tbsp corn syrup

Steps:

  • Powderize the rub using a mortar and pestile. Inject into pork butts. This will make enough to inject 1 8 lb pork butt.

INJECTION MARINADE FOR PORK



Injection Marinade for Pork image

This is an all-purpose injection to add to any pork loin, butt, or shoulder meat. You can adjust the measurement amounts to your liking. Keep in mind that pork tends to be a saltier type of meat by itself. Inject into the pork of your choice using a flavor injector tool, and then place the pork in the fridge for 12 hours or overnight. Prepare and cook, smoke, or grill pork to your liking.

Provided by Julie Gilbert

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 10m

Yield 34

Number Of Ingredients 6

2 cups apple juice, at room temperature
2 cups pineapple juice, at room temperature
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon salt
1 tablespoon brown sugar

Steps:

  • Mix apple juice, pineapple juice, Worcestershire sauce, soy sauce, salt, and brown sugar together in a large bowl at room temperature so the salt and brown sugar can dissolve. Cover and refrigerate until ready to use. Inject into the pork cut of your choice using a flavor injector tool.

Nutrition Facts : Calories 17.4 calories, Carbohydrate 4.3 g, Fiber 0.1 g, Protein 0.1 g, Sodium 268.9 mg, Sugar 3.6 g

GARLIC LEMON PEPPER INJECTABLE MARINADE



Garlic Lemon Pepper Injectable Marinade image

My father loves injectable marinades but they are expensive and hard to find so I went on a search to see what recipes I could find for him.

Provided by Nyteglori

Categories     Low Protein

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 10

3 tablespoons butter, melted
1/3 cup maple syrup
1 tablespoon Worcestershire sauce
2/3 cup chicken stock
3 tablespoons lemon juice
1 tablespoon garlic powder
2 teaspoons onion powder
1/2 teaspoon salt
1 teaspoon finely ground black pepper
1 teaspoon Tabasco sauce, to taste (optional)

Steps:

  • Note you must use very finely ground pepper in this or it will clog the injector.
  • Mix all ingredietnts and stir until salt is completely dissolved. Use with marinade injector.

Nutrition Facts : Calories 475.6, Fat 24.6, SaturatedFat 15, Cholesterol 64.3, Sodium 1256.8, Carbohydrate 63.2, Fiber 1.6, Sugar 46.2, Protein 4.6

Tips:

  • Use a flavorful marinade to inject into the pork. This will help to tenderize the meat and add flavor throughout. Some good marinade options include mixtures made with garlic, soy sauce, brown sugar, herbs, and spices.
  • Inject the marinade into the pork using a syringe or injector. This will help to evenly distribute the marinade throughout the meat.
  • Let the pork marinate for at least 30 minutes, or up to overnight. The longer the pork marinates, the more flavorful it will be.
  • Cook the pork according to the recipe directions. Be sure to cook the pork to an internal temperature of 145 degrees Fahrenheit for pork chops, and 160 degrees Fahrenheit for pork loin, tenderloin, and ham.
  • Let the pork rest for 10 minutes before slicing and serving. This will help to keep the juices in the meat.

Conclusion:

Injection marinating is a great way to add flavor and moisture to pork. By injecting a flavorful marinade into the meat, you can ensure that the flavor is evenly distributed throughout. This technique is perfect for pork chops, loin, tenderloin, and ham. With just a little planning, you can easily create a delicious and flavorful pork dish that your family and friends will love.

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