The other day, I was sitting on the couch, and for reasons I may never know, I suddenly started wondering about the pH of cranberry juice. A quick internet search revealed that the number is around 2.5 (highly acidic). For reference, that’s as acidic as white vinegar. Since acids make great marinades due to their ability to penetrate and start to change the molecular structure of muscle tissue, we decided to see what would happen if we used our cranberry juice as a marinade! After adding in some honey and cracked white peppercorns to round out the marination liquid, we were in business! In the end, we wound up with a nice juicy pork loin chop with a hint of cranberry flavour with a bit of sweetness and earthiness to boot!
We served this with Grilled Romaine Hearts and Grilled Zucchini to complete our fully grilled dinner. However, it would also go well with other grilled sides like a Grilled Veggie Pillow, Grilled Corn on the Cob, “Grill Bread,” or Lisa’s Grilled Potatoes.
Time: 35 Minutes
- Thinly cut pork loin chops
- For the marinade:
- Cranberry Juice (real, not the sugary cocktail)
- Olive Oil
- Cracked White Pepper
- About 30-60 minutes before you plan to start cooking, place your pork in a zip top bag.
- Combine your cranberry juice, olive oil, honey, and cracked white pepper in a measuring cup or small bowl, and stir to fully combine. Then, pour over your pork in the bag.
- Zip the bag, and let your pork sit in the marinade for at least 30 minutes.
- Preheat your grill, and when it’s hot, turn the temperature to low.
- Place your pork on the grill, and cook for about 2-3 minutes (depending on thickness).
- Flip, and cook for another 2-3 minutes.
- When your pork reaches an internal temperature of 160 degrees F, you’re good to go!
- Plate, devour, and enjoy!