Pork Marinating Question

Cornbread Willy

I'm so bummed. Last night I whipped up an adobo sauce and put half in a ziploc bag with some boneless pork chops and set the other half aside for a side sauce. Plan was to have them sit overnight and then Egg them up tonight. Just got to work and found out I won't make it home for supper tonight. Poker game + NCAA viewing (GO DUKE!)tomorrow night while wife out of town. Long story short - it doesn't look like the adobo chops will go on the Egg until Friday.[p]My question is this: Am I running the risk of ruining the meat by keeping it marinating for so long? I've read warnings about over-marinating. I forget the exact proportions I used, but I do know that the only acidity is a tablespoon of cider vinegar. I put some lime and orange juice in the non-marinade topping sauce, but the main ingredients in the marinade are ancho chiles, chicken stock, spices and that tablespoon of vinegar. Thoughts? Am I ok waiting until Friday or should I skip work tomorrow and stay home to eat pork for breakfast and lunch?[p]Thanks in advance.[p]'Bread

Nature Boy

Cornbread Willy,
As long as the marinade is not too acidic, I don't see a problem with the extra time. My sister in law marinates her pork, then freezes it....and thaws before cooking. Not sure what her secret marinade is, but it always tastes great. So, that is an option for you. I have tried this with pork and it has worked well. With chicken, it does not work well.[p]cheers
Chris

Cornbread Willy

Nature Boy,
Thanks. I thought about that, but the chops were frozen to begin with - don't want to refreeze them. I don't really have much choice, so I guess I'll just have to give them a try. Who knows, it might work out for the best.[p]By the way, #6 seed for the Twerps? I wish them the worst of course, but objectively speaking that seems a bit low. They're going to beat some people.

Nature Boy

Cornbread Willy,
Yeah, I prollly would not freeze them if they were already frozen. Stick em in the coldest part of your fridge, and you are probably in for a great meal.[p]The basketball seed gods were definitely looking after the national champs when they came up with the tourney placement. Not the team they were last year, but I will say.....FEAR THE TURTLE![p]LOL
Beers mang.
Chris

RhumAndJerk

Cornbread Willy,
I almost always let Pork sit for two days of Jerk. The Adobo Sauce should work the same way. In fact, you may find that the finished product comes out better than you expect.[p]Enjoy,
RhumAndJerk[p]

BluesnBBQ

RhumAndJerk,[p]I have two tenderloins marinating, and I put them in the marinade last night. One is in a balsamic vinegar salad dressing. The other is rubbed with Grace jerk paste (a very spicey jerk paste, imported from Jamaica). I was planning to cook both tonight. Instead, I think I'll do the jerk one Friday (I have a class tomorrow night and I won't have time to cook). Woud three days in jerk marinade be too much for a tenderloin?[p]I highly recommend Grace for anyone who likes jerked meat.