Great with pork tenderloin!
WOW. Thanks so much for this - just had this tonight with roast pork for our family Easter lunch and it was awesome. I am having guests for dinner next week, and i am tempted to make it again!! I did everything exactly as instructed, although i did double the recipe. It was really, really good and the pork was amazingly tender and tasty. For anyone that is interested, I marinated a 3lb loin of pork in this marinade for 24 hours in a Ziploc bag in the fridge, let it come to room temperature (as instructed!), and then roasted it at 450 degrees for 10 mins and then 250 for another 50 mins - then let it rest 15 mins (covered in foil) before slicing - and it was PERFECT. Thanks so much for the recipe, Kittencal, i have already shared it with my Mom and others!
I had three left over pork chops from another recipe that I could swear was shoe rubber, thus the beginning of my quest. To make my experiment even more rigid, I had DH bbq them knowing he has a tendency to overcook and char. The results produced a full flavored and an absolutely tender fall-off-the-bone, finger-lickin' chop. The tenderizer was key.
I used the reduced soy sauce, and made with a fresh from the store sirloin steak. I used my fork to poke holes all over the steak to help the marinade to absorb all through the meat. It worked great for me and my steak came out med rare, juicy, and it was tender with great taste! This marinade will be used often, as we grill a lot and love tender and flavorful meats, chicken and pork. Thank you!
I used this marinade/tenderizer on a beef 'tender' roast. I'm not sure why they call it a 'tender' roast. It isn't tender at all...and this 'tenderizer' didn't help. I marinaded two different roasts overnight for 18 hrs. and let it 'rest' & reach room temperature. My husband cooked both roasts on the grill. As mentioned above, they were not tender...however they did have a very unique flavor. Not sure if we really liked the flavor...but it could have just been the cut of beef. I'll use this recipe again...and perhaps give a different rating. Thanks for sharing. Many Blessings
This gave the meat very good taste. I added more garlic and left out the tenderizer (didn't have any). Will keep in the keeper file. Made for Kittencal's cookathon.
Not a huge fan of this-too much garlic for me.
OUT OF THIS WORLD Kitten! I'm normally a little skeptical of marinades because so many of them don't really offer anything to the meat, but this recipe will be at my table many, many times in the future. Less than 5 min to prep, added some center cut pork steaks, then popped in the fridge. When I got home from work yesterday, placed them on the counter to come to room temp while I changed clothes, fed the dog, prepped the grill etc, so they were perfect temp by the time I was ready for them. Juicey, a nice tang from the ingredients, DH polished off the entire package of pork steaks and he normally doesn't like pork at all! This would be great on a flank steak too! FANTASTIC! (I might cut back on oil next time, however)
I thought this marinade was wonderful and will be using it from now on. Didn't change a thing, although my pork was sliced into strips for a stir fry. It had been in the freezer for a while.....but this marinde turned meat that was lovely and tender. After marinating for 8 hours, I then followed a favorite stir fry recipe from the Frugal Gourmet and stir fried the pork with garlic, black pepper, corriander and lemon grass - tasted better than our local takeaway! Thanks for the recipe Kittencal!