i have made this same recipe before, but i don't use cinnamon. This is a fabulous recipe. We dip it hot or cold in a mixture of wasabi paste and soya sauce. To taste. One of my favorites.
Not much I can add to the other comments here! Very tasty. I made one small change. I subbed 5-spice powder for the cinnamon, and it tasted great. I poured off the marinade into a small saucepan and boiled it down a bit, and drizzled it over the cooked, sliced meat before serving.
I didn't follow the entire recipe, but I used the marinade for pork steaks. I did not have sherry on hand, so a subbed about 1 TBS rice vinegar for the sherry. I marinated two large pork steaks for about 24 hours, grilled them over hickory chips until nice and browned, then braised in the oven for about an hour in half sparkling cider (a sub for beer) and half BBQ sauce. It was moist and delicious.
Followed the recipe exactly, and marinated for 72 hours. Awesome!! You can taste the flavor of the marinade (especially the hosin sauce), but it's delicate enough so that you can still taste the meat, too. I roasted the tenderloins @ 350 Degrees for about a 1/2 hour, and they came out moist and flavorful. A winner!
This was very good - we used it on pork chops (cut from a boneless loin, not a "tenderloin") . I only had four hours to marinate the pork, but it was still well flavored. We'll use this again and look forward to longer marinating and trying it on other meats, as well. Thanks for a useful recipe, Chip!
This was amazing. Had two tenderloins so I doubled the recipe and then did as Little_Sister reviewer did and brought the leftover marinade to a boil then simmered for 15-20 minutes and used as a side sauce and on top of my garlicky mashed "cauliflower". Everyone LOVED this marinade. I pan seared then roasted the tenderloin. Also, I only had four hours to marinade and still was delicious.
Unbelievably good! I think marinating for the full 48 hours made it very tender. Grilled tenderloin on a gas grill. Left for a little longer than called for in recipe. Just a personal preference. Got grill to 500 degrees and seared 2 minutes on each side then turned off one burner to lower heat slightly and grilled 40 minutes more, turning every 10 minutes. Let rest 15 minutes. Came out with a perfectly charred and juicy result. I brought the leftover marinade to a boil and then simmered for 15 to 20 minutes to serve on the side for dipping. Excellent!
This recipe was very good and I will certainly be making it again. I used it as a 'last minute' marinade for pork chops. We ended up not having them when I planned so they ultimately marinated for 24 hours or so. The flavor was very light but yummy and different than our usual pork. The four stars rather than five was strictly based on my under marination = )
This was really yummy! I had a big pack of tenderloins from Costco, and I did one in this and one in another marinade I bought as a safety (both sat for 48 hours). My husband asked if there was more, and I didn't have any leftovers of this one. I only changed a couple of things: I used olive oil instead of peanut oil and I didn't add the light brown sugar (just the honey at 2 Tbsp.). The store bought marinated one he tried and that one went into the fridge--this one didn't survive! This is definitely a keeper and we will make this again. Thanks for sharing: I'm not buying another marinade since I found this one.
Good marinade that doesn't overpower the taste of the meat. DH and I both rated it a 4. Next time I will add more garlic. Served with glazed carrots which which complemented the flavors in the meat perfectly!