Spanish Style Pork Marinade
Transform your pork dishes with this vibrant Spanish Style Pork Marinade, a zesty blend of Mediterranean flavors designed to infuse your meat with depth and complexity. This quick-to-make marinade combines the richness of extra-virgin olive oil with the bright, citrusy notes of freshly squeezed orange and lemon juice, complemented by the bold aromas of smoked paprika, cumin, and garlic. A touch of dried oregano and optional red pepper flakes adds a classic Spanish flair, while freshly chopped parsley brings a burst of freshness. Perfect for pork loin, chops, or tenderloin, this marinade works wonders when left to infuse for a few hours or overnight and pairs beautifully with grilled, roasted, or pan-seared preparations. Serve your succulent pork garnished with parsley for a restaurant-quality dish bursting with warm, smoky, and citrusy flavors that your family and guests will love!
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Recipe Information
Ingredients
- 4 tablespoons Extra-virgin olive oil
- 4 tablespoons Freshly squeezed orange juice
- 2 tablespoons Freshly squeezed lemon juice
- 4 pieces Garlic cloves, minced
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoons Crushed red pepper flakes (optional for heat)
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley, finely chopped
- 2 pounds Pork loin, chops, or tenderloin
Instructions
In a medium-sized mixing bowl, whisk together olive oil, orange juice, lemon juice, and minced garlic.
Add the smoked paprika, ground cumin, dried oregano, red pepper flakes (if using), kosher salt, and black pepper. Whisk until well combined to form the marinade.
Stir in the chopped fresh parsley to infuse freshness and color into the marinade.
Place the pork (loin, chops, or tenderloin) in a large resealable plastic bag or a shallow dish.
Pour the marinade over the pork, ensuring that all the pieces are fully coated.
Seal the bag or cover the dish with plastic wrap, then refrigerate for at least 2 hours or up to overnight for the flavors to fully penetrate the meat.
When ready to cook, remove the pork from the marinade, allowing any excess marinade to drip off. Discard the used marinade.
Cook the pork as desired—grill, roast, or pan-sear—until it reaches an internal temperature of 145°F (63°C) for optimal juiciness and flavor.
Let the pork rest for 5 minutes before slicing and serving. Garnish with additional fresh parsley if desired.
Nutrition Facts
Calories |
2757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 1758 mg | 76% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.6 g | ||
| Protein | 247.9 g | 496% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 200 mg | 15% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4291 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
