Kittencal's Beef or Pork Marinade and Tenderizer

"This is a teriyaki style marinade ---who ever said that marinades are only for flavor and not tenderizing has never tried this recipe! this marinade produces the most fabulous tasting beef and pork and tenderizes like nothing you have ever had before! I developed this recipe almost 20 years ago and still use it to this day, this works fabulous on a London Broil, it makes the best kabobs and pork tenderloins!--- the longer the meat marinades the more tender and juicy it will be, so plan ahead the meat needs to stay in the fridge for a minimum of 8 hours to 24 hours (even better if left for 24 hours!) the amounts listed are enough for 2 pounds beef or pork so you might want to double or even triple the ingredients, if I am doubling or tripling I usually cut back on the soy sauce and still only use 2-3 tablespoons fresh garlic, you can add in 1 teaspoon dry mustard powder also, the powdered meat tenderizer is only optional you do not have to use it this works great even without it! don't forget to allow the meat to come down to almost room temperature before cooking, this will relax the meat fibers and create a more tender meat --- DO NOT substitute the honey for anything else but pure maple syrup, and if possible I recommend using honey that is what works as the tenderizer"
 
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photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by gailanng photo by gailanng
photo by Sandi From CA photo by Sandi From CA
Ready In:
10mins
Ingredients:
9
Yields:
2 pounds meat
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ingredients

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directions

  • In a large bowl combine all ingredients except the meat; mix/whisk until very well combined.
  • You may now transfer the marinade to a large resealable plastic bag if desired or leave in a large bowl.
  • Pierce the meat all over with a fork.
  • Add the meat to the marinade then turn to coat.
  • Refrigerate for at least 8 hours or overnight.
  • Remove meat and discard the marinade.
  • Leave the beef or the pork sit out on the counter and bring almost room temperature, this will relax the meat fibers and make for a more tender juicy steak or cut of beef or pork (this is a very important step!).
  • Grill or oven-broil to desired doneness.

Questions & Replies

  1. If I am going to marinade a steak with kosher salt and olive oil can I let it marinade over 8 hr.
     
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Reviews

  1. In an effort to save money and time, I buy large packages of meat from Costco. I cook part of the meat right away and freeze the rest for later. Several months ago, I bought a large package of pork chops, six of which I put together with your marinade and froze for future use. This week I thawed the porkchops and grilled them. They were amazing; very moist and tender! I'm picky about pork too. I will definitely be making this again and again. Thank you! P.S. I did let the porkchops marinate for 24 hours in the refrigerator first, before freezing them.
     
  2. What WONDERFUL flavor this has! I set aside 1/2 cup of the recipe in a separate container from the meat marinade and used it for cooking. I marinated a 2 lb pork tenderloin for 24 hours. Put the meat in my crockpot. Made 1 1/2 cups of chicken broth from bouillon granules and mixed it with the reserved marinade. Cooked it for 1 hour on high, and low for 4. Pulled the meat apart and stirred it around in the broth and let it marinate for another hour before serving. You could use the liquid to make a gravy or just use as "au jus" for your pork or on mashed potatoes or do both. I made Recipe #19259 Supreme Garlic Mashed Potatoes to go with our meal. Another winner recipe on here!
     
  3. Been making this for 25 years. Recipe is from a magazine. Made it hundreds of times. Sad that people try to take credit for other's recipes.
     
  4. A wonderful basic marinade! I only had time to marinate for 6 hours but the pork still turned out so tender and flavourful. Would use a touch less honey the next time to keep things decidedly savoury. Thank you for the recipe!
     
  5. This is the just the best! We buy a 3 lb. cut of inexpensive meat from costco, let it marinade a day or two, and it is better than any restaurant steak you can get. I only make about a lb. at a time, and then, while grilling, pour the leftover marinade over the steaks. (I also add a bit more ginger, as it is very good.) Thanks! Just an afterthought: for those who think it tastes too much like soy sauce...I actually switch the soy sauce amount and the worchestershire amount around. I never actually made it as written, but that was the only sub I made at first. Now I also add some red wine for flavour and some ketchup to thicken it up. Another thought; I have had to use brown sugar before and it did turn out fine, with no burning. (but maybe I got lucky)
     
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Tweaks

  1. Delicious !!! I used this with ribeye steaks and let it set at least 24 hours - I also used Agave Nectar instead of honey. I never Pierce the meat with a fork or even polk because it takes away the texture and also lets out natural juices - IMO .<br/>Was wonderful !!!
     
  2. An excellent marinade. Have used this recipe twice, both times for grilled pork tenderloin. I used honey the first time and pure maple syrup the second time. Both were good, however, I think I prefer the maple syrup. I was out of ginger and substituted mace with a bit of grated lemon peel, and liked that also. Thanks Kitten!
     

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