The following recipe for Lemon Marinated Pork is from SurvivalBlog reader Mrs. Alaska, who writes:
In a one-gallon zip-loc bag, combine the following:
Zest of one large (or two small) lemons, juice of one or both lemons, ½ cup olive or other oil, one tablespoon each of two herbs of choice, such as thyme and rosemary, 1/2 teaspoon each of salt and pepper or cayenne, five cloves of garlic, chopped.
To the marinade, add less than two pounds of pork chops or pork loin, cut into steaks. I generally use 5 or 6 pieces of 1/2 inch meat for this amount of liquid. Massage the marinade into the meat, flipping the bag occasionally. Marinate for more than an hour – however much time you wish.
You can cook this in a 375 degree oven, covered, or in a frying pan, covered. I bet you could grill it, too, but with the oven or stove cooking, you can moisturize the meat with the marinade. Cooking duration depends on the thickness of your pork. For my 1/2 inch pork loin steaks, I cook on very low for about 15 minutes, checking and flipping mid-way. The result is fork tender.
NOTE 1: If you would like enough marinade after cooking to flavor rice or potatoes that you serve with it, double the amount.
NOTE 2: I have made this with both fresh and dried onions, garlic, thyme.
NOTE 3: Lemons freeze well, whole. In the summer, we put bags in the freezer. In the winter, we leave the bags in the unheated arctic entry for easy retrieval.
NOTE 4: We tend to buy large pork loins on sale, slice them into steaks, and store them in smaller containers to thaw for a meal or two.
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About the Chef: “Mrs. Alaska” and her husband live at a very remote Alaska homestead. She blogs at Alaska Bush Life, Off-Road, Off-Grid, and she is the author of Log Cabin Reflections, available as an E-book on Kindle for $5.) She can be contacted at Alaskauu1@gmail.com
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