Orange and Tamari Marinade for Pork

I came across a recipe for “the best pork marinade ever!” somewhere on the interwebs, and decided to try it out.

And you know what?

It is pretty darned tasty! The only caveat I would add is that you should use a good non-stick pan, because the orange juice and brown sugar will kill a lesser pot.

It was still worth it, and I had a spare liner for my multi pot anyway, so…

•1/4 cup lower sodium Tamari
•1/4 cup orange juice
•2 tbsp brown sugar
•4 cloves garlic
•1 tbsp Dijon mustard
•1 tsp black pepper
•1 tsp steak seasoning
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste

•Pork loin tip ends, or ribs
•1 onion, thickly sliced
•Sliced ‘shrooms
•Broccoli spears
•Shredded carrot
•2 cups chicken stock
•2 tbsp teriyaki sauce
•1 tbsp corn starch
•2 tbsp water

*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.

I used boneless pork loin tip ends that one of my local market offers vacuum packed, but boneless ribs or chops would work a treat for this as well.

Whisk the marinade ingredients together and pour over your pork of choice to cover. Turn the pork over and pop in the fridge for a couple of hours or – always more better – overnight, turning the pieces over a couple of times when you think to.

I used my multi pot, but you could do this next bit in a slow cooker.

Brown the pork about five minutes per side, then add the coarsely chopped onion and the marinade.

Seal the multi pot and pressure cook on High for 25 minutes. Allow the pot to rest for 15 minutes before releasing the pressure and removing and shredding the pork.

Sautée the ‘shrooms, broccoli, and carrots and return to the multi pot along with the chicken stock, teriyaki sauce, and pork.

Set pot to simmer.

Mix the cornstarch with the water and add to the pot, stirring until the sauce is thickened and heated through.

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