Marinade safety question

tazcrash · May 2012

OK, yesterday I made a pork loin marinaded in Mojo. Normally I discard the marinade, but my dry-ish loin made me wonder:

If I put the marinade in the drip pan, and cooked with the loin, could I have SAFELY used it as gravy or Au-jus? Or would I have had to still bring it to a boil?

stike · May 2012

it's done all the time. standard operating procedure.
as long as it is heated to around 140, sure.

boiling it (reducing it) is also done for a lot of pan sauces, to thicken them. but you need to be careful that the marinade isn't salted heavily to begin with, because it will only be saltier when reduced

tazcrash · May 2012

Makes sense... Thanks.

Damn, all that good potential pork gravy gone.

Richard Fl · May 2012

I have placed the marinade -other-than poultry-- in the pan and baste as the cook progresses. Usually add water and the mixture boils as the cook is happening. Still around 68 years later.

stike · May 2012

could still do poultry if you wanted.
any salmonella you'd be worried about would have come from the chicken you cooked and ate anyway. just make sure you cook the marinade.

marinades are frequently cooked and used as sauces.

the warnings we've geard about marinades have always revolved around their use without being cooked, or when food is reintroduced to the same (unclean) plate or (uncooked) marinade it came from before cooking, recontaminating it

Marinade safety question

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