How can I get a deeper marinade into pork loin?

Question

I have a recipe that suggests a 2hr marinade. Tastes good but doesn't penetrate as deeply as I would hope. The recipe also mentions an overnight marinade, but also seems to require occasional turning of the meat. I would imagine that the benefit of marinating overnight would be that something’s getting done while you sleep. Still, I would be concerned that the marinade not be evenly applied. What does one have to do to get that deep penetrating marinade?

Answer 1

Use plenty of marinade and marinate the pork loin in a resealable plastic bag. Put the bag in a dish just in case it leaks. You can also start by massaging the meat and even using a paring knife to put little slits across the top of the loin.

Answer 2

Massaging action is the best way but it requires a "tumbler". I believed that you can buy a cheap one for home use for under $100. Do not worry about models that offer "vacuum tumbling". The vacuum removes the air from the meat and marinade but IMO, the result does not vary enough to justify the cost.
Injecting is a good idea but should be followed up by the tumbling or at least more marinading.
Massaging can also be done by hand at regular intervals during refrigerated marination.
You can also look for pre done marinades that contain phosphates. Phosphates help to activate meat muscle to attract liquid.

Answer 3

Marinade it with red vinegar and garlic. You can get the marinade to work real good if you cut slits into your meet. If you want to use a marinade mix, you can add red vinegar, just not as much. But whatever you do, cut slits on both sides of the meet.

I can get mine with great flavor in just a couple of hours. Prep it in a bowl, put some plastic wrap on top, forget about it, then put everything into the pan-marinade and all.

Answer 4

You could try injecting the marinade into the pork loin. And if your recipe uses garlic, try cutting slits into the meat and stuffing in whole garlic cloves. If you're marinating overnight, try putting your meat in a plastic bag, removing as much air as possible, and laying it on a flat area in the refrigerator.

Answer 5

use enough marinade to cover the loin. and don t use a dish which is too big so that the marinade will cover the loin and not spread into the dish. you can also halve it so it will have more surface area and the liquids can get in..

you can also make some sort of slots in the loin.

Answer 6

They sell syringes to inject marinades.

Answer 7

marinate it overnight, turn before bed, turn when you get up, then turn when you get home from work then cook for dinner, yummy

Answer 8

pierce that pork with a FORK