This marinade is great with all cuts of pork: loin, butt, ribs, fresh ham, or chops.
Recipe information
Yield
makes enough for 3 to 4 pounds of pork
Ingredients
1
/8 teaspoon freshly ground black pepper
1
teaspoon kosher salt
1
/2 cup balsamic vinegar
1
tablespoon honey
6
fresh sage leaves, shredded
4
garlic cloves, sliced
2
tablespoons freshly grated horseradish
1
/2 cup pomegranate juice
Need to make a substitution?
Preparation
Combine all the ingredients in a plastic bag, and mix well. Add pork and toss to cover the meat. Set in a bowl and let sit overnight. Grill or roast the meat.
Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.