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As a rule of thumb, use 1/4 to 1/2 cup of marinade for every 1 to 2 lb. of meat. Always marinate meat in the refrigerator--not at room temperature. Use resealable plastic bags or non-reactive containers, such as those made of glass, ceramic or stainless steel, for marinating. (Never marinate foods in aluminum pans.) Turn or stir the meat occasionally as it marinates to ensure even coating of the meat with the marinade.
Substitute 8 pork chops (2 lb.) for the pork tenderloin.
When brushing poultry, meat or fish with sauce during grilling, be sure to discard any unused sauce. Serve the grilled food with fresh sauce to ensure that no bacteria from the raw meat contaminates the cooked meat.
Eating right's a breeze with recipes like these. Just use this low-sodium marinade on your favorite lean meat.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.