Community Pick
Kittencal's Beef or Pork Marinade and Tenderizer
photo by Sandi From CA
- Ready In:
- 10mins
- Ingredients:
- 9
- Yields:
-
2 pounds meat
ingredients
- 1⁄3 cup soy sauce
- 1⁄4 cup red wine vinegar or 1/4 cup cider vinegar
- 3⁄4 cup olive oil or 3/4 cup vegetable oil
- 2 -3 tablespoons fresh minced garlic
- 1 teaspoon black pepper
- 1⁄2 teaspoon ginger powder (if you prefer a stronger ginger flavor then add in more)
- 4 tablespoons liquid honey (or 4 tablespoons maple syrup, DO NOT substitute brown sugar or white sugar or pancake syrup)
- 3 tablespoons Worcestershire sauce
- 2 teaspoons powdered meat tenderizer (optional)
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.
Reviews
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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.
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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!
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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
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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!