Prep 10 mins
Cook 0 mins
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
- 78.07 ml soy sauce
- 59.14 ml red wine vinegar or 59.14 ml cider vinegar
- 177.44 ml olive oil or 177.44 ml vegetable oil
- 29.58-44.37 ml fresh minced garlic
- 4.92 ml black pepper
- 2.46 ml ginger powder (if you prefer a stronger ginger flavor then add in more)
- 59.16 ml liquid honey (or 4 tablespoons maple syrup, DO NOT substitute brown sugar or white sugar or pancake syrup)
- 44.37 ml Worcestershire sauce
- 9.85 ml powdered meat tenderizer (optional)
- 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.
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.
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 Supreme Garlic Mashed Potatoes Supreme Garlic Mashed Potatoes to go with our meal. Another winner recipe on here!
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!