Why did my marinating pork turn white overnight?

The acid in the vinegar started to "cook" the meat. It is safe to eat but probably won't taste very good. You only need to marinate pork for an hour or two at the most especially if its cubed up!

First of all unless the recipe calls for the marinade to be left overnight you shouldn't have done it. The marinade partially cooked the meat. (Vinegar is an acid and pork turns white when it is cooked.) Most marinades should only be left for 45min-1hr. It is fine to cook and eat it but it will have a strong taste from the marinade.

Not only did the vinegar "cook" the meat but it will also not be as tasty as I think you were going for. It's the acid in the vinegar that turned it white. Some wines will do the same thing. Different meats can handle different timing when marinating. The meat you marinated is not spoiled but I think you'll be very disappointed in its taste. Hope you weren't doing it for company or to impress a prospective boyfriend.

If there was acid in the marinade, like vinigar, lemon juice, the acid may have actually broken down the cell walls and "cooked" the pork. Do not eat. Throw out.

in case you purchase a purple meat tenderloin, this recipe is speedy and complication-free... a million-2 Tbsp chili powder a million-2 tsp. cumin a million-2 tsp black pepper a million/2 tsp cayenne pepper a million-2 Tbsp brown sugar (use as a lot because the chili powder) Couple teaspoons olive oil (only sufficient to moisten) blend the spice rub mutually, upload olive oil to make a paste. Butterfly your purple meat tenderloin (slice it in 0.5 lengthwise without cutting all by). Lay it flat on a broiler pan, and brush throughout, authentic and bottom, with the rub. Preheat the broiler on the oven, and enable the purple meat tenderloin stand, lined, at room temperature for type of 20 minutes even as it heats. Slide the tenderloin lower than the broiler, turning halfway by cooking (reckoning on the thickness of your tenderloin, this in a good number of cases takes round 20-25 minutes to practice dinner thoroughly). Serve with mashed potatoes and a eco-friendly salad with bleu cheese, and luxuriate in! :)

Just like when lime juice "cooks" scallops. I don't know that pork is Cooked - in an edible way, as seafood would be, though.

Yes the vinegar would change the color, but not to worry it still is edible, and probably very tender.

Yeah, it should be. The acid causes that effect. I dunno that the meat won't be a little well, soggy and mushy, but it should be ok. You taste the marinade a whole lot.