Pork Loin Ends, Ollie’s Way

One of my local markets carries Pork Loin Ends – a slightly fattier tip of the tenderloin – for a ridiculous price – 1.99 per pound.

Each package contains four boneless loin ends – more than enough for a couple of dinners for us.

I always marinate them first, and, since I had multiple dinner plans for this batch, I opted to start off with Ollie’s Marinade – it is most excellent for much more then just burgers!

•Pork loin ends, or chops, your choice

Ollie’s Marinade:
Dry Seasonings:
•1/4 cup sugar
•2 tbsp paprika
•1 tbsp garlic powder
•1 tbsp crushed red pepper
•1 tsp curry powder
•1 tsp ground black pepper
•1 tsp ground coriander
•1 tsp fennel seed
•1/2 tsp onion powder
•1/2 tsp Cayenne pepper
•1/2 tsp Aleppo pepper
•1/2 tsp cornstarch
•1/2 tsp turmeric

Liquid Seasonings:
•3/8 cup lemon juice
•2 tbsp lower sodium Tamari
•2 tbsp Worcestershire sauce
•2 tbsp A-1 steak sauce
•1 tbsp Sherry Peppers Sauce*
•2 tsp Heinz 57 sauce
•2 tsp cider vinegar
•2 tsp canola oil

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Whisk the liquid seasonings together in a large beaker, then, in a separate bowl, stir the dry seasonings with a fork until well and truly blended.

Whisk the dry seasonings into the liquid seasonings – an immersion blender works a treat here; then pour over the pork in a gallon sized zipper bag.

Note: if you plan on making Ollie’s Most Excellent Sammich Sauce, don’t forget to take out two tablespoons of the marinade before pouring over the pork.

Seal the bag, give it a couple of flips to coat all bits of the pork, then stash on a rimmed plate, for to catch any drippage, in the fridge for a couple of hours or, always more better, overnight.

When you think to, give the bag a flip or five.

When ready to grill, remove the pork from the marinade (discard the marinade), and allow to come to room temperature.

Grill as you will, until a thermometer inserted in the thickest part of the pork reads 145º.

Let rest for five minutes before serving.

We enjoyed ours the first night with an antipasto pasta salad, then then a couple of days later as carnitas tacos with peppers and onions.

After that, leftovers went in the freezer until the weekend when we thoroughly enjoyed then as black bean and corn enchiladas.

I call that a fair bit of work for one packet of pork.

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