I was prepping my ribs for tomorrow and I figured while I had everything out and the kitchen was already dirty I would prep a tenderloin I'm doing on Monday. It had some montreal steak seasoning on it and it's in a foil pan, in the fridge, soaking in a 50/50 mix of teriyaki and pineapple juice. So at this point it will be in that marinade from tonight (Friday) until monday afternoon. Is this too long? Will it have any adverse effects on the meat? I have never marinated any pork longer than overnight. Thanks in advance.
post #1 of 8
5/23/09 at 1:13am