Mix all ingredients for the marinade together in a large bowl. Add the pork and mix well until the meat is covered with the marinade all over.
Cover and refrigerate from 2 to 6 hours, depending on the cut. That is pork tenderloin, pork neck (coppa) will only need about 2 hours of marination, while other cuts need a bit longer.
Remove excess pork marinade and onion rings before cooking over direct heat (e.g. grilling) to avoid burning. For other methods of cooking it's less of an issue and is a matter of personal taste.