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Brazilian Garlic-Lime Marinade

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Post Sun Dec 10, 2006 8:37 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 8648
Location: Stoughton, WI
I soaked a 2-1/2 lb. pork loin in this marinade (it's from "Sauces Rubs & Marinades") for about 24 hours and then grilled it indirectly over briquettes, cherry, and oak. The flavor was excellent without being overpowering, and the meat (cooked to 145) was fork-tender without being mushy (which I was concerned about).


Post Tue Jan 23, 2007 5:41 pm
schlagee rare

Posts: 10
Location: Marshfield, WI
I tried that same recipe about a month ago. It was so outstanding that I've made it twice since!! It blows my mind how juicy it is when you slice the loin.

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