Name: Italian Pork Marinade Recipe
Total time: 30 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Italian Pork Marinade Recipe

Kitchen Nine

Crawler

Italian

Non Vegetarian

Fennel seeds

Small Clove Garlic

Sea salt

Pinch dried ground chilli

Rosemary

Olive oil

Pork Chops

For salad

Baby rocket leaves

Shaved parmesan

Semi dried tomatoes

Marinated roasted pumpkin

Lemon,  cut into wedges

Roast the fennel seeds in a pan over a medium heat for a few minutes stirring every thirty seconds. Fennel seeds should turn a light brown colour; don't roast them until they are a dark colour or they will become bitter.

step 1

Put the fennel seeds in a mortar and grind into a powder. Put to one side. Grind garlic and salt to a paste with pestle and mortar; and add chilli and ground roasted fennel seeds. Pick and finely chop rosemary leaves; add to the mix; and stir in oil.

step 2

Place pork chops in a large bowl and coat in marinade. Make sure all the chops are thoroughly coated; cover with cling film and store in fridge for as long as time allows.

step 3

Chef's tip:the longer you marinade meat for, the more it will take on the flavour of the marinade and the better it will taste. I generally marinade meat for 24 hours.

step 4

Pre-heat oven to 200 c (180 c fan-forced).

step 5

In a hot fry-pan, seal pork chops for 3 minutes on each side. Place fry-pan in preheated oven for 5 minutes. Remove from oven and rest for 5 minutes.

step 6

Chef's tip:resting meat for the same amount of time you have cooked it for makes it more tender when reheat it.

step 7

Place fry-pan back in oven for 1-2 minutes to reheat.

step 8

Toss rocket with olive oil and assemble on serving plates topped with parmesan, tomatoes and pumpkin. Serve with pork chops and lemon.

step 9

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step 13

1 butternut pumpkin, cut into 8 wedges lengthways.

step 14

Use the same ingredients as the pork marinade but substitute coriander seeds for the fennel seeds and marjoram for the rosemary.

step 15

Roast in pre-heated oven at 180 c (160 c fan-forced) for 15 minutes or until slightly soft to the touch.

step 16

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step 23

Marinade 12 lamb cutlets and bbq for 5 minutes on each side.

step 24

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step 26

Use the same ingredients as the lamb marinade but substitute thyme for the rosemary. This quantity will marinade a beef rib-eye to roast.

step 27

Pre-heat oven to 180 c and roast in oven on a wire rack in a roasting for 1-1 hours.

step 28

Rib eye is ready when a metal skewer inserted into the centre of the rib-eye for 5 seconds comes out warm when tested on your lower lip (which is very heat sensitive). If cold, it isn't cooked, if it's too hot, it's well-done. A warm metal skewer indicates the rib-eye is medium which is the best way to enjoy it.

step 29

step 30

Use the same ingredients as the lamb marinade but substitute marjoram or oregano for the rosemary. This quantity will marinade 4 chicken breasts.

step 31

Cut chicken breasts in half width-wise, marinade and cook on the bbq.

step 32