Sizzlin Island Marinated Pork

7
McCormick(R) & Company 0

"Exotic tropical fruits and Grill Mates® Montreal Steak® Seasoning combine beautifully in Sizzlin' Island Marinade. Bring the taste of the Caribbean to your backyard!"

Ingredients 1 h {{adjustedServings}} servings 314 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 42.5 g
  • 85%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Place pork chops in a large self-closing plastic bag or shallow dish. Combine remaining ingredients in a blender until smooth. Reserve 3/4 cup marinade. Pour remaining marinade over pork chops, turning to coat well. Marinate in refrigerator 30 minutes.
  2. Remove pork chops from marinade. Grill over medium direct heat for 20 minutes, or until internal temperature reaches 160 degrees F; turn pork chops every 5 minutes.
  3. Heat reserved marinade in a small saucepan over low heat. Serve pork chops with additional sauce if desired.
Tips & Tricks

Footnotes

  • * May substitute mango, kiwi and orange juice with a 20 ounce can of pineapple chunks or slices packed in pineapple juice. Follow step 1, as directed above, except use 1/3 cup pineapple juice from canned pineapple in place of orange juice, and reserve 1/2 cup marinade. Substituting with a 20 ounce can pineapple makes 1 1/2 cups marinade.
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Reviews 7

  1. 8 Ratings

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SHOWEM
1/25/2004

This was a very simple and tasty marinade. I actually fried the pork, so used the marinade as a sauce with it. Very good. If the mango and kiwis are very ripe, you probably won't need the sugar.

Kristan Hoadley Blair
8/20/2008

Great recipe! Sweet and Spicy. My husband hates "sweet meats" and he loved it!

PUPSNPAWS
7/5/2005

I loved this recipy! I made it for company and the chops were so tender it was a big hit with everyone. I did not have enough to triple it so I added some pinapple chunks and juice and it was great.