Recipe: The trick to a good marinade; Mojo Marinade

I was going through an old Bon Appetit magazine on a recent flight and I came across a great series on marinades – essentially including a number of great marinade ideas that you can use to marinade meat in for 3+ hours or overnight, while reserving 2/3 of the creation as a sauce after the meat is grilled.

I thought this would be a great combination with the Mama K Flat Meat recipe.   Also, most of these marinades can be mixed in the evening and you can marinade your meat overnight (the recipe below calls for an eight hour marinade, so it may be possible to mix the marinade the night before but don’t put in your meat until the AM).  So I thought this would be great for working mamas.

I’m going to give you the formula below, and a sample marinade to follow.   I will follow up with a series of other marinade recipes over the next several weeks.  Enjoy!!


Essentially, the article says that all good marinades are built upon the same general formula:

+ Acid (citrus juice, vinegar, or wine tenderizes and focuses the flavors)

+ Salt (Kosher salt – or soy or fish sauce – allows seasonings to penetrate)

+ Alliums (garlic, shallots, or onions are a must for a muscular marinade)

+ Sugars and & Syrups (Used judiciously, sweetness balances all the flavors)

+ Chiles (where there’s smoke there should be fire)

+ Herbs (fresh, summery herbs – like cilantro, oregano, and basil – work better than dried)


Mojo Marinade

Makes about 2.5 cups, enough to marinade 2 lb. of pork (tenderloin, shoulder, or bone-in-chops) or fish (firm, white-fleshed fish such as sea bass; shrimp or scallops).


  • 1.5 cups fresh orange juice
  • 1/2 cup fresh lemon juice
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh oregano, coarsely chopped
  • 1/3 cup corn or vegetable oil
  • 10 garlic cloves, minced
  • 3 jalapenos, sliced into rounds
  • 1.5 tsp. kosher salt


  • Combine all ingredients in a medium bowl and whisk until salt is dissolved.
  • Reserve 2/3 cup marinade for sauce.  Put pork or seafood in a glass, stainless-steel, or ceramic dish.  Toss with remaining marinade and cover.
  • Chill for 3 – 8 hours.
  • Remove pork or seafood from marinade, pat dry and grill.

source:  Bon Appetite, July 2011

Recipe: Tender Pork Tenderloin

This recipe was submitted by Mama N from Austin TX.   I really love this idea since you use one pan — you sear on the stove top and then shove the pan in the oven for final cooking.    I think I’m going to buy some this weekend and try it out next week!   Mama N says “As pork is bred very lean these days, searing the meat holds in the juices. It is therefore a very important step.” 

The recipe below is for 2 servings (1 pound pork tenderloin) so my guess is  that you will need to double or triple for larger families.  Enjoy!



1 pork tenderloin (about 1 pound for 2 servings)
1 clove of garlic, cut into slivers
Salt and pepper, to taste
1/2 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1/2 cup chicken broth
1/2 cup dry white wine




1.Preheat the oven to 400°F.


2. With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper, and cumin.


3. Place the oil in an oven-proof skillet and sear the tenderloin well on medium-high heat for about 10 minutes, turning the meat over as it browns.


4. Add the chicken broth and white wine to the pan and place it in the oven for 10 minutes. Remove it and let it rest for 10 to 12 minutes, before carving. It will continue to cook as it sits. Slice and serve immediately.

prep time:  5 min

Cook time:  20 min, rest time 10 min


Makes 2 servings.
Per serving: 345 calories, 2g carbohydrates, 36g protein, 20g fat, 115mg cholesterol.
Nutritional Breakdown: New Wellness, Richmond, Va. 
Simply Delicious® by Sheila Lukins
October 2001
PARADE® and Simply Delicious® are used by CondéNet Inc. under license.

Epicurious Food © 2003 CondéNet Inc. All rights reserved.

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