Smoked Olive Wood & Cherry (or berry) Pork Marinade
This marinade would be fantastic on any cut of pork, from a chop to a loin. Pork and cherries go deliciously well together, and the olive oil wood smoked olive oil lends an extra layer of smoky flavor that is longed after after BBQ lovers and foodies alike.
If you do make this dish, make sure to note the time required for marinating the meat. We suggest you marinate the pork for no less than 4 hours. You can go as long as 8 hours.
If you have some extra Red Cherry Balsamic left over, check out these other recipes featuring one of our favorite infused balsamics:
- Red Cherry Hot Fudge Sauce
- Blue Cheese Puffs with Pistachios and Balsamic-Spiked Cherry Jam
- Red Cherry Balsamic Spritzer
- Bing Cherry, Apple and Pecan Salad with Sigona’s Red Cherry Balsamic Vinaigrette
- Cherry-Balsamic-Lime Popsicles
- Roasted Pork Tenderloin with a Cherry Balsamic Reduction
- Balsamic-Drizzled Summer Stone Fruit over Creamy Gelato
- Smoked Turkey and Cherry Salad with a Cherry Balsamic Vinaigrette
Smoked Olive Wood & Cherry (or berry) Pork Marinade
Our savory, all-natural olive wood smoked olive oil makes a perfect marinade for meat or veggies that are going to cook on the grill. The flavor notes of smoked olive wood are similar to oak. Pork pairs well with cherries, so combining all these ingredients together makes a delicious sweet-savory meal that’s great for the grill. Serves 2.
Ingredients
Ingredients:
- 2 bone-in pork chops at least 1" to 1.5” thick”
- Salt & pepper to taste
- 1/4 cup Sigona’s red cherry balsamic OR Sigona's raspberry balsamic
- 2 Tbsp Sigona’s olive wood smoked olive oil see note
- 2 tsp brown sugar
- 2 cloves garlic chopped
- Half of a shallot
- Optional: Fresh cherries halved and pitted
Instructions
- To marinade: Season both sides of the pork chops with salt and pepper, to taste.
- In a blender, combine the cherry or raspberry balsamic, oil, sugar, garlic and shallot. Process until the mixture is smooth. Transfer the mixture to a large zip-top bag.
- Place the pork chops in the bag with the balsamic marinade. Refrigerate, flipping occasionally, for at least 4 hours or up to 8 hours.
- To cook: Preheat an outdoor grill to 375°F. When hot, add the pork over direct heat, searing each side for 2 to 3 minutes. Move the pork so it continues to cook over indirect heat for about 15 minutes more or until internal temperature reaches at least 145°F.
- To serve: Transfer pork to a serving platter and allow it to rest at least 5 minutes before serving. Top with halved cherries, if desired.
Notes
Our infused olive oils and balsamics are available in our markets and online at www.sigonas.com
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