With a holiday quickly approaching, I imagine many of us are preparing to feed a crowd this weekend! Today I thought I'd share a quick recipe that a friend gave me close to 20 years ago, and I still use it often. You might even already have the ingredients on hand!
This marinade can be used in a variety of ways. Technically, it's for a pork tenderloin and intended to be used overnight and then grilled, but I've done several variations over the years. I often put it together early afternoon and let pork chops marinate until dinner, and then grill them. A few nights ago, I used it in the slow cooker so that's what I'll show you today.
Here's all you need for the marinade, as well as your choice of pork:
This time, I had about a 3 pound pork loin roast. I started by browning it in a bit of olive oil, and I alway sprinkle on some garlic salt and garlic powder while I'm browning. Then, cut several slits in the meat so the marinade is able to permeate even more, and pour the marinade over the top.
I didn't get mine started until after lunch, so I cooked it on high for about 4 hours. You could also cook it on low all day. Sometimes I flip the meat over part-way through cooking, since the liquid does not completely cover the meat. The nice thing about using the marinade this way is that there is a flavorful au jus liquid to accompany the meat. We enjoyed the meat on it's own this particular evening, but this would also be delicious served on rolls with the juice on the side for dipping.
The flavor is bold and a bit salty with a hint of spice from the jalapeño juice. I hope you try it some time and enjoy!